Cheese souffle>

i7-inch round cake panj
100g cream cheese at room temperature
100g Mascarpone
15g granulated sugar
35cc fresh cream
3 egg yorks at room temperature
25g butter plus more for the pan at room temperature
15g shifterd Flour
25cc MILK
50cc lemon juice
3 Egg whites at room temperature
30g granulated sugar

How to make
Prepare butter a 7-inch round cake pan
and line it with a round of parchment paper cut to fit.
Preheat the oven to 300F (150C).

  1. Put cream cheese into the bowl.
    Knead it by Rubber spatula until cream.(Knead it)
  2. Stir it incorporating as much air as possible until light.
  3. Add butter and granulated sugar mixed it.
  4. Beat the egg yolks until smooth. Add it and stir until cream
  5. Add shifterd Flour little by little and stir it soft.
  6. Mixed fresh cream and milk little by little.
    Add lemon juice and mixed it.
  7. In another bowl beat the egg whites until soft peaks form.
    Add granulated sugar little beating until the peaks are stiff
  8. Gently fold the whites into the cream cheese mixture.
  9. Pour the batter into the prepared pan. Put it on the oven plate.
  10. Pour water 80% of oven plate. Bake for 50 minute.