Ingredients

• 300g Philadelphia

• 200ml crème fleurette (30%+)

• 55g butter

• 55g sugar (cheese mix)

• 6 eggs, separated

• 65g flour (T45)

• ½ lemon (zest and 2 tbsp juice)

• 100g sugar (meringue)

• 2 tbsp apricot jam + 2 tsp hot water (glaze)

Further Improvements

• Not tried yet. If it cracks, the whites were too stiff or the oven too hot. If it sinks, it needed longer in the oven.

• It shrinks a bit while cooling, that’s normal.

Directions

• Butter a ø23cm cake mold, 10cm high, and line the bottom and sides with parchment. Not a springform, the water bath would get in, or wrap it tightly in foil.

• Preheat the oven to 160°C with a deep tray for the water bath.

• Melt the Philadelphia, cream, butter and 55g of sugar over a water bath, whisking until smooth. Let it cool down a bit.

• Whisk in the yolks one by one, then sift in the flour and add the lemon zest and juice.

• Strain it through a sieve so there are no lumps.

• Whip the whites, adding the 100g of sugar little by little, to soft peaks, the tip should fold over. Stiff whites make it crack.

• Fold the meringue into the batter in 3 times.

• Pour it into the mold and tap it on the counter to release the big bubbles.

• Pour 1.5cm of hot water into the tray and bake at 160°C for 70-75 minutes, then at 150°C for 10 minutes until golden.

• Turn the oven off and leave the door ajar for 15-20 minutes so it doesn’t collapse.

• Unmold it while warm and brush it with the jam thinned with the hot water.

• Let it cool down, then refrigerate for at least 4 hours, ideally overnight.