Parmesan cake

Elle

pooboobakes

Parmesan cake

Serves

8

Cook

30 mins

Prep

10 mins

Difficulty

medium

Cheesecake’s savoury cousin is fluffy, airy, lightly sweet but rich with parmesan’s signature rich nutty and sharp umami taste. Topped with a light cheese foam to balance out the savouriness, how can I not fall in love with it??!?

snacksdessertsamericancake

Ingredients

1 tbsp milk

25g melted butter

30g cream cheese

1/2 tbsp corn starch

2 eggs whites and yolks separated

50g sugar

2 tbsp double cream

30g plain flour

1 tbsp condensed milk

40g milk

1/2 tsp baking powder

50g parmesan

Instructions

Step 1

Whisk together the yolks and 10g sugar until pale and fluffy

Step 2

Pour in the butter and milk and whisk until combined

Step 3

Sieve in the flours and baking powder, combine before mixing in the cheese (leave a bit of the cheese uncombined to top the cake later)

Step 4

Whisk the egg whites and pour in the remaining sugar in 3 parts until at medium stiff peaks

Step 5

Slowly combine the whites into the yolks, in 3 parts

Step 6

Pour into a cake tin, tap to release air bubbles, bake at 170c for 20-25 minutes

Step 7

Whip together the cream ingredients until slightly thick but still runny

Step 8

Top the cake off with the cream and parmesan