Super Fine Pastry

Bring the specified ingredients to room temperature: cream cheese, butter, egg yolks, whipping cream, and flour. It is essential that all ingredients are at the same temperature to achieve a uniform mixture. Prepare the pan in advance: grease the bottom and sides of a springform cake pan (23 cm diameter) with butter, then line the bottom and sides with parchment paper, ensuring that the paper extends 3-5 cm above the height of the pan. This is important as the batter will rise during baking and prevent overflow. After lining the pan, wrap the outside well with several layers of aluminum foil to prevent leakage of the contents or infiltration of water into the batter.

Preheat the oven to 160 degrees Celsius and bring water to a boil. Separate the egg yolks from the whites and refrigerate the bowl with the egg whites to keep them cold until use. We start with the batter: mix the cream cheese with the sugar at medium to high speed until you obtain a smooth and homogeneous mixture. Add the butter and continue mixing until fully incorporated. Then, add the lightly beaten egg yolks and the whipping cream, mixing constantly. Incorporate the lemon juice and, if desired, the rum, continuing to mix until the mixture becomes very smooth. Sift the flour twice and add it to the batter, mixing well. The batter should be homogeneous, silky, and creamy; if not, pass it through a sieve to refine it. Transfer the batter to a large bowl and set it aside.

For the meringue, you can use either a mixer or a whisk. If you opt for a mixer, make sure the bowl and beaters are perfectly clean and dry by wiping them with a lemon wedge. Beat the egg whites with a pinch of salt, starting at low speed and gradually increasing. When they become opaque, gradually add the sugar, one-third at a time, and continue mixing until you achieve stiff peaks. If using a whisk, follow the same steps, being patient to achieve a fluffy foam.

Once the meringue is ready, add one-third of it to the batter and mix well. Then, fold in the remaining meringue with a spatula, turning from bottom to top. Pour the mixture into the prepared cake pan and gently tap the pan on the table to eliminate air bubbles. Place the pan into a larger baking tray and add hot water so that it reaches a height of 2.5 cm from the pan. The steam will help bake the cake evenly. Bake for 60 minutes at 160 degrees Celsius, then reduce the temperature to 150 degrees and leave for another 30 minutes. If the top of the cake browns too much, cover it with a sheet of parchment paper, removing it 5-10 minutes before finishing.

When the toothpick test is positive, turn off the oven and leave the cake inside with the door slightly open for 20 minutes. Then, remove the pan from the oven and place it on a rack to cool completely. After it has cooled, refrigerate the cake for a few hours or, ideally, overnight. Cut the cake with a thin thread or a warm knife, being careful not to press down. The cake can be stored in the refrigerator for up to 3 days or frozen for 2 months, thawing at room temperature before serving.

 Ingredients: Dough: -400 g cream cheese, at room temperature (like Philadelphia) -60 g powdered sugar, sifted -60 g unsalted butter, at room temperature -6 large egg yolks, lightly beaten, at room temperature -200 ml cream for whipped cream, at room temperature (minimum 30% fat) -10 ml lemon juice, strained -15 ml rum (optional) -80 g flour, sifted twice, at room temperature Batter: -6 cold egg whites (from the refrigerator) -1 pinch of salt -100 g powdered sugar, sifted

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