• Sliced cheese (non-melting type)3 slices
• Milk120 cc
• Eggs2
• Cake flour30 g
• Sugar40 g
• Lemon juice1 tbsp

1. 1

   Pour 120 cc of milk and 3 slices of cheese into a small pot and heat over medium-low to medium heat until just before boiling. Once the cheese has melted, mix well with a wooden spatula.

2. 2

   Separate 2 eggs into yolks and whites. Pour the egg whites into a bowl, add half of the sugar (20 g), and whip until stiff peaks form to create firm meringue.

3. 3

   In a separate bowl, combine the egg yolks with the remaining sugar (20 g) and mix well with a whisk. Add the warm cheese mixture and mix thoroughly.

4. 4

   Sift in 30 g of cake flour and mix well with a whisk. Add 1 tbsp of lemon juice and mix until fully combined.

5. 5

   Add 1/3 of the meringue to the batter and mix with a whisk. Then add the remaining meringue and fold gently with a rubber spatula.

6. 6

   Pour the batter into a mold lined with parchment paper and smooth the top.

7. 7

   Fill a baking pan with hot water. Bake in a preheated 160°C oven for approximately 50 minutes using a water bath method. If the top begins to brown, cover with aluminum foil.

8. 8

   If your mold has a removable bottom, apply aluminum foil to the bottom beforehand to prevent water from entering during baking.

Baking time may vary depending on your oven, so adjust accordingly while monitoring. Large or medium eggs are recommended. Small eggs are too small and difficult to use, so avoid them.

• Calories180 kcal
• Protein8 g
• Fat9 g
• Carbs18 g
• Sodium0.4 g