1. Prepare the form
Cut a piece of baking paper to size. Cut out a circle for the base and two strips for the sides. Line the springform pan completely with these strips.
2. Preheat oven
Preheat oven to 180 °C (top/bottom heat).
3. Separate the eggs
Carefully separate the eggs, making sure that no yolk gets into the egg white.
4. Stir the cream cheese mixture
Add the egg yolks, vanilla sugar, vanilla extract and lemon juice to the cream cheese and stir until smooth.
5. Stir in the flour and milk.
KOMEKO CAKE BLISSAdd and stir until smooth. Incorporate milk until a homogeneous mixture is formed.
6. Make the meringue
Beat the egg whites until stiff, slowly adding the sugar.
7. Fold in
Gently fold the beaten egg whites into the cream cheese mixture in portions, without stirring too vigorously.
8. Pour into the mold
Pour the dough into the prepared tin, smooth the surface and tap the tin lightly on the work surface several times to release any air bubbles.
9. Bake in a water bath
Place a springform pan in a deep baking tray and fill the tray with hot water to a depth of about 2 cm. Bake at 200 °C using only the top heating element for approximately 15 minutes.
10. Reduce temperature
Reduce the temperature to 180°C (top and bottom heat) and bake for another 30 minutes. Then reduce it to 150°C and bake for a further 10 minutes.
11. Let it rest in the oven
Turn off the oven and leave the cake in the closed oven for 1 hour.
12. Cool completely
Remove from the oven, allow to cool completely in the refrigerator, and carefully remove from the mold.