When you put a piece of this cake in your mouth, it sounds like the air bubbles explode from the super fluffy it is. It's amazing!
It's a real treat. We truly assure you that it's just like putting a cotton ball in your mouth... Without exaggerating. Prepare it and you'll see.
- 350 gr cream cheese.
- 55 gr butter at room temperature.
- 150 gr sugar.
- 6 big eggs.
- 60 gr baking flour.
- 20 gr Cornstarch (corn flour).
- 100 gr whole milk (I semi-skimmed).
- The grated of 1 lemon without the white part or 5 drops of lemon aroma.
- 1 spoonful of sugar.
- A pinch of Salt.
Separate the yolks from the whites in two different bowls.
In the bowl of the yolks add the sugar and beat until it whitens. Then add the cream cheese, the butter, beat again, the sugar, lemon peel, the milk and keep on beating until it forms a creamy without lumps.
To this mixture we add the flours upholstered and in three times. We mix it with a spatula until it becomes a homogeneous cream.
We take to point of strong snow the clear ones and we are incorporating them in several rounds to the cream, with surrounding movements.
Pour into the mold and put in the oven at 180 degrees with heat up and down for 60 minutes. Prick with a needle to confirm that it is done.
Turn off the oven and leave the oven door ajar so that it cools down gradually and not suddenly. The cake will go down a bit anyway. This is normal because there is no yeast in it.
If in the middle of the baking process you see that the top is very toasted, cover it with aluminium foil. Unmold and wait for it to cool down. The next day it is even better.