• Cream cheese200g(300g)[400g]
• Heavy cream or milk200ml(300ml)[400ml]
• Sugar100g(150g)[200g]
• Eggs2(3)[4]
• ★Cake flour15g(25g)[30g]

1. 1

   Blend the cream cheese 200g(300g)[400g], heavy cream or milk 200ml(300ml)[400ml], sugar 100g(150g)[200g], eggs 2(3)[4], and ★cake flour 15g(25g)[30g] together in a blender or food processor until well combined.

2. 2

   For a smoother texture, strain the batter through a fine-mesh sieve if desired.

3. 3

   Crumple parchment paper and line a baking pan with it, then pour in the batter.

4. 4

   Preheat the oven to 210°C and bake the cake for 25-35 minutes. For larger pans, adjust the baking time to 35-45 minutes for an 18cm pan or 45-50 minutes for a 21cm pan.

5. 5

   The cake is done when the surface is golden brown and puffed up inside the oven (it will settle slightly as it cools).

6. 6

   Let the cake cool completely before slicing to enjoy the creamy, truffled texture.

7. 7

   Refrigerate the cake in the pan until well chilled before serving. It tastes even better after resting for half a day or longer.

8. 8

   The cake can also be frozen. For a semi-frozen treat, thaw partially and enjoy the cool, slightly icy texture.

Handle the parchment paper carefully when lining the pan to avoid tearing. The cake can turn out delicious even without the cake flour.

• Calories395 kcal
• Protein7 g
• Fat27.5 g
• Carbs30 g
• Sodium0.2 g