| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Passive Time | 1 hour |
| Servings |
slices
|
Ingredients
- 200 grams cream cheese should be at room temperature
- 1/2 cup Full cream milk should be at room temperature
- 40 grams Butter should be at room temperature
- 4 tbsp flour all purpose flour
- 1 tbsp corn flour
- 7 tbsp White sugar
- 5 nos Eggs
Ingredients
|
|
Instructions
- First separate the yolks from the egg whites.
- In a small pot heat the milk, butter and cream cheese at low to medium heat. Make sure to stir well so everything is well combined.
- Remove from heat and add the all purpose flour and corn flour and mix well.
- Now add in the egg yolks and mix well and keep it aside.
- Whip the egg whites using a hand mixer while adding the sugar in parts, I kept adding it 1 tbsp at a time. Continue whisking until it forms soft peaks. And make a nice soft meringue.
- Take parts of the meringue and mix with the cream cheese mixture we made previously. Stir it in slow circular motion.
- Layer your tray with parchment paper. I used a 7" pan. If you do not have parchment paper you can butter up the pan and dust with flour. Preheat your oven at 200 Degree Celsius.
- Pour your batter into the tray and tap to release any air bubbles. Layer a piece of clothing in a larger tray (i used a 10" tray) and add water. We have to bake this cake in a water bath.
- You have to bake this cake in steps. FIRST: for 20 mins at 200 Degree Celsius. SECOND: for 30 mins at 150 Degree Celsius.
- There are cooling down steps also. FIRST: for 30 mins by keeping the oven door closed. SECOND: for 30 mins by keeping the oven door slightly opened.