Ingredients:
LARGE EGGS, SEPARATE YOLKS AND WHITES 6
CREAM CHEESE 10.6
ounces HEAVY WHIPPED CREAM 3/4 cup + 4 teaspoons
UNSALTED BUTTER 4 tablespoons
SUGAR 4 1/2 tablespoons
CAKE FLOUR 2/3 cup
ZEST OF HALF LEMON
FRESHLY SQUEEZED LEMON JUICE 2 tablespoons
SUGAR 1/2 cup
APRICOT JAM 2 tablespoons
HOT WATER 2 teaspoons
Instructions:
Measure all of your ingredients and place them on your work surface. Place the egg whites in the refrigerator.
Step 1
Line the bottom and sides of your cake pan with baking paper. Generously grease the baking paper with butter or cooking spray. Preheat oven to 350°F.
Step 2
Place the cream cheese, butter, whipping cream and sugar in a heatproof bowl.
Step 3
Pour 2 inches of water into a saucepan. Bring to the boil, then reduce the heat to low and cover with a lid. Place the bowl over the boiling water.
