Dessert By Candy

Ingredients

• 350g cream cheese, softened to room temperature
• 30g cake flour
• 40g corn starch
• 40g milk, room temperature
• 3 egg yolks
• 40g unsalted butter, melted and cooled to room temperature
• 40g sugar
• a pinch of salt
• lemon juice from half a lemon
• 3 egg whites
• 100g sugar

Method

1. Line a 7"x3" round cake pan with parchment. Preheat oven to 300F. Boil water for bain marie.
2. Using the paddle, beat cream cheese with mixer until smooth at medium speed.
3. Add egg yolks one by one to cream cheese. Make sure each is totally incorporated before adding the next.
4. Slowly drizzle in melted butter.
5. Add sugar and beat until smooth.
6. Gently mix in sifted flour and corn starch. You may want to using low speed instead.
7. Add milk and salt and lemon juice. The batter should be runny and loose. Place aside.
8. With a clean mixing bowl, beat egg whites and sugar until it reaches glossy soft peak.
9. Lighten cream cheese mixture with one third of the egg whites. Gently fold in remaining egg whites.
10. Fill cake pan with batter. Place cake pan in roasting pan and fill roasting pan with boiling water until water reaches half of the height of the cake pan.
11. Bake for 60 minutes until the surface is golden brown and knife inserted to center comes out clean.

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This entry was posted on Friday, April 14th, 2006 at 8:31 pm and is filed under Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.