The Cheese Souffle Cake can be served hot or cold, depending on preference. It is often served as a starter or main course in French restaurants. This pastry is appreciated for its light and airy texture, as well as its rich and salty taste.

Ingredients

• 3 slices of castella or sponge cake
• 250g cream cheese;
• 3 egg yolks;
• 160 g of cream;
• 2 tablespoons of milk;
• 1 teaspoon of lemon juice;
• 30 g of flour;
• 3 egg whites;
• 45g of sugar

Preparation

1. Preheat the oven to 160C (320F).
2. Use a mixer to beat together the cream cheese, powdered sugar, egg yolks, cream, milk, lemon juice and flour.
3. Separately beat the egg whites until foamy, add the white sugar and continue beating until stiff peaks form.
4. Fold egg whites into cream cheese batter.
5. Crumble the castella cake and press into the bottom of a 20 cm (8 inch) springform pan, lined with baking paper. Pour the cheese batter on top of the crust.
6. Wrap the bottom of the pan with foil and place it in a tray filled with hot water.
7. Bake for 1 hour. Cool completely and serve decorated with lemon slices and sprinkled with powdered sugar.