| P |
1. Break the cream cheese into small pieces
and place them in a large bowl.
Cover the
bowl tightly and immerse the
bottom of the
bowl in water at a temperature
of approx.
700C. |
| Q |
When the cheese softens, gradually add the
milk while whisking them together.
The important
point is to mix the cheese and
milk well
until the mixture becomes smooth
without
any lumps. |
| R |
Add half of the sugar to (2) and stir with
a whisk. Then, beat the egg yolks and then
add to the mixture. Mix until the sugar dissolves
and the mixture becomes even. |
| S |
Add the weak flour (or corn starch) as you
sift it into the mixture. Sifting
the flour
will make the texture of the
cake smoother. |
| T |
Stir the mixture using a whisk just enough
for the flour to blend. The point here is
not to stir too much, because over-stirring
would affect the taste of the cake. |
| U |
Add the lemon juice and liqueur and mix lightly.
The lemon juice adds a refreshing flavor
and the liqueur gives it a pleasing the aroma. |
| V |
In a separate bowl, beat the egg whites.
Add the remaining sugar, 1/3 at a time, to
the egg whites. After beating to stiff peaks,
add 1/3 of the meringue to (6) and mix lightly. |
| W |
Add the remaining meringue to (7), and using
a wooden or rubber spatula, mix carefully
from the bottom of the bowl as if cutting
the batter roughly. Do not break the foam
by over-mixing. |
| X |
Place the batter into the baking pan and
even the surface. Tap on the pan lightly
to break any large foam that has formed so
that the texture of the cake will be fine
and smooth. |
| PO |
Bake (9) in an oven at 1800C for approx.
30 minutes. Insert a bamboo skewer into the
cake to check if it is done. While the cake
is hot, separate the cake from the oven paper
using a knife. Allow it to cool. |
| PP |
When the cake cools, turn the baking pan
upside down to remove the cake onto the wire
rack. Remove the oven paper slowly and cut
into individual servings. (You may freeze
the cake, either whole or in pieces cut into
serving sizes.) To serve, add raspberries,
blueberries or muscat, according to taste. |
