- 120 g sugar
- 1/2 lemon, zest and juice
- 6 eggs, separated
- 220 g cream cheese
- 70 g Butter
- 260 g Milk
- 35 g cornflour
- 35 g plain flour
Pre heat oven to 190C
Grease and line a 23cm round spring form tin, double wrap base with foil.
Place large baking dish of water (bain-marie) - large enough for water to come halfway up the sides of the baking tin - onto lower shelf of oven.
Place sugar and zest in TM bowl and mill 10 seconds / speed 10. set aside.
Clean and dry bowl and heat 1 min/50C/speed 2.
Insert Butterfly and place eggs white sinto mixing bowl. Whip whites 6 mins / 37C / speed 3.
Add milled sugar and lemon zest 1 teaspoon at a time through the hole in the lid as you whip for a further 2 min / 37 C / speed 3. Remove Butterfly and set whites aside.
Place cream cheese and butter into bowl and beat 3 mins / 60C / speed 3. Scrape down sides of bowl. Add juice, milk, cornflour and plain flour and beat 1 min / 60C / speed 3.
Add egg yolks and beat 5 secs / speed 3.
Add beaten egg whites and 22 secs / / . Do not over mix.
Pour batter into cake tin and place in Bain marie to bake for 30 mins. Reduce temperature to 150C and bake for a further 30 mins or until golden and only slightly wobbly in centre. Cover with foil if browning.
Cool completely before serving.
Serve topped with sliced fruit of your choice (mango, strawberries or pineapple)
Recipe from "A Taste of Asia " Thermomix cookbook
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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