4. Beat egg whites with cream cheese (or salt) in a separate bowl until foamy. Gradually add sugar and whisk until stiff peaks form.
5. Gently fold 1/3 of the meringue into the cream cheese mixture to lighten it. Then carefully fold the remaining meringue into the mixture until there are no streaks left.
6. Pour the mixture into the prepared pan. Tap lightly on the counter to release any air bubbles.
7. Place the cake tin in a larger tin and fill the larger tin with hot water halfway up the sides of the tin.
8. Bake for 25 minutes at 160°C, then reduce the heat to 140°C and bake for a further 55-60 minutes, or until the top is golden brown and the centre has set.
9. Let the cake cool completely in the tin. Leave to cool in the fridge for at least 2 hours before removing and dusting with icing sugar.
Preparation time: 25 minutes | Baking time: 1 hour 25 minutes | Total time: 1 hour 50 minutes
Kcal: 210 kcal | Servings: 8 servings
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