-
1
Butter the inside of the mold, and line with parchment paper (the parchment paper should stick out).
-
2
Sift the cake flour, and separate the egg yolks and whites.
-
3
Boil water in a pot that the bowl will fit on.
-
4
Preheat the oven to 150C.
-
5
Put cream cheese, butter, half of the granulated sugar, and lemon juice, and mix on the double boiler from Step 2 until softened.
-
6
Add the egg yolks, yogurt, and cake flour into the bowl from Step 3 in that order, and mix well.
-
7
Make sure the batter is warm.
-
8
Warm heavy cream and milk in a pot just before it's too hot to touch.
-
9
It should not be cold.
-
10
Add milk mixture from Step 5 into the bowl from Step 4.
-
11
Take it off of double boiler when the batter becomes smooth.
-
12
In the bowl of egg whites, add the rest of granulated sugar and whip to form soft peaks.
-
13
Do not whip too much.
-
14
Add 1/3 of meringue into the bowl from Step 6 and mix lightly with a whisk.
-
15
Mix in another half of the meringue.
-
16
Then, put the batter into the bowl with the meringue, and whisk softly until the meringue is mixed well with the batter.
-
17
Switch to a spatula, and fold well from the making sure the batter on the bottom is mixed in well.
-
18
Pour the batter into the mold.
-
19
Stroke the surface lightly with a whisk to even it out.
-
20
Put it in a 150C oven.
-
21
Pour hot water on the baking sheet, and bake in a water bath for 50 minutes.
-
22
When the surface becomes the desired color, cover with aluminum foil.
-
23
Brush with your favorite jam when it's done baking.
-
24
I mixed 20 g of apricot jam, 3 g of lemon juice and 1 portion of simple syrup.
-
25
Finished.
-
26
If the surface cracks, don't worry as the cake will naturally deflate.
-
27
If you use milk instead of heavy cream, the batter will be too soft, will not keep the shape, and the surface will crack.
