-
1
Make a pudding (with the 1 & 1/2 pack pudding powder) by combining the cold milk, sugar and pudding powder. Heat on stove on low heat, stirring constantly, until it starts to bubble. Remove from stove immediately. Stir butter into pudding. Let cool down, stirring occasionally.
-
2
Start making the base shortly before the pudding-butter-mixtures cools down (this will make the base fluffier), by combining both cheeses, 2 egg yolks (if using), 200g sugar, dash of salt, lemon zest and second pack pudding powder. Stir vigorously until smooth. Beat the 2 egg whites until stiff (best done by using an electric hand mixer, but a egg whisk will work as well - just more hard work for you ;). Then add 1 spoon at a time to the base mix. Fill base mix into baking pan.
-
3
Continue with topping by beating remaining 5 egg whites until stiff. When pudding-butter-mixture has cooled down, add 5 egg yolks. Then add stiff egg whites 1 spoon at a time until just incorporated. Pour topping mix onto base mix in the baking pan.
-
4
Bake in oven at 180 degrees for 45-60 minutes. Best bake for 45 min first, then check if finished by inserting a long toothpick or bbq wooden stick into middle of the cake. If it comes out clean, the cake is done; if not, then keep baking for another 15 minutes. Check the color of the top regularly: it should be a golden to light brown color. If it gets too dark cover with aluminium foil for the remaining baking time.
-
5
Let cake cool in the oven, with slightly open door - if you take it out too quickly, the topping will collapse too quickly and become chewy, not soft.
