INGREDIENTS
30 grs flour
20 grs cornstarch
180 grs cream cheese
2 tablespoons unsalted butter
4 tablespoons whole milk
3 egg yolks
3 egg whites
½ teaspoon vanilla extract
70 grs sugar
½ teaspoon lemon juice
Icing sugar for decorate.
PREPARATION
- Preheat the oven to 150 °C.
- Place a saucepan with water and bring to the boil. Remove from the heat and, in a bowl that fits over the saucepan, mix the cream cheese, butter and milk until combined.
- Add the yolks and vanilla. Mix until combined.
- Add the flour and cornstarch sifted with the help of a strainer. Mix with the help of a spatula.
- In a large bowl, add the egg whites and lemon juice. Beat with an electric whisk until the meringue has taken in a little air. Add the sugar little by little, while continuing to beat until you get a creamy meringue without bubbles.
- Gradually add the meringue to the previous mixture and integrate using gentle, folding movements with a kitchen spatula.
- Pour the mixture into a tall cake or sponge mould. Place the mould on a baking tray, pour 1-2 cm of hot water into the tray and bake in a bain-marie for 30 minutes at 150 °C. Reduce to 110 °C and bake for another 30 minutes. Finally, increase to 135 °C and bake for another 15 minutes.
- Once cooked, turn off the oven and let it cool down inside with the door half open. Remove from the bain-marie and let it rest for another 15 minutes. Unmould, sprinkle with icing sugar and it’s ready!