Yema Cake Recipe

1. Melt cream cheese, butter, milk and vanilla together in a double boiler. Mix well to combine and then set aside to cool.
2. Sift together the flour, baking powder, cornstarch and salt. To cancel.
3. Pour mixture into a mixer on low speed, gently add the mixed flour and mix.
4. Still on low speed, add egg yolk and then lemon juice. To cancel.
5. Beat the egg whites and cream of tartar in a separate mixing bowl at high speed until it becomes fullfilled. Gradually add vanilla and sugar and continue mixing in high speed to form stiff peaks.
6. Mix flour cheese mixture and egg white mixture evenly together.
7. Divide the mixture in half and pour into two 8-inch round cake pans covered with parchment paper.
8. Using the water bath method, bake the cake for one hour in a 180C preheated oven or until the cake tester is clean. Remove from the oven and once it cools, remove it from your pan.
9. To make the icing, combine condensed milk, egg yolk and vanilla in a pan and cook on low heat until it is really thick. Add butter and mix it with thick custard.
10. While the filling spread on one top of the hot cake and then stack it together. Spread the rest up and to the side, letting it cool.
11. Garnish with lengua de gato, then sprinkle cheese on top and sides and refrigerate.