Ingredients (Only Three)
- 2 cups heavy cream (cold, full-fat)
- 4 large eggs (room temperature)
- 4 tablespoons cream cheese (softened)
That is all. No sugar. No flour. No substitutes.
Equipment Needed
- Large mixing bowl
- Medium bowl
- Electric mixer or whisk
- Spatula
- 8-inch cake pan
- Parchment paper
- Larger pan for water bath
- Oven
Before You Start
Step 1: Preheat the Oven
Preheat your oven to 160°C (320°F).
A slightly lower temperature helps prevent cracking since this cake contains no flour.
Step 2: Prepare the Cake Pan
Line the bottom of the cake pan with parchment paper.
Lightly grease the sides.
Wrap the outside of the pan with foil if using a water bath to prevent leaks.
Mixing Process
Step 3: Separate the Eggs
Carefully separate egg whites from yolks.
Place whites in a clean, dry bowl.
Place yolks in another bowl.
Make sure no yolk gets into the whites, or they will not whip properly.
Step 4: Mix Cream Cheese and Yolks
Add softened cream cheese to the egg yolks.
Whisk until smooth and lump-free.
Take your time here. A smooth base ensures a smooth final texture.
Step 5: Warm and Add Heavy Cream
Slightly warm the heavy cream until just lukewarm. Do not boil.
Slowly pour it into the yolk and cream cheese mixture while whisking gently.
Mix until fully combined and smooth.
The mixture should look silky and slightly thick.
Step 6: Whip the Egg Whites
Using an electric mixer, beat the egg whites on medium speed.
Continue until soft peaks form.
Soft peaks mean when you lift the beaters, the peak bends slightly at the tip.
Do not overbeat to stiff peaks. That can make folding difficult.
Step 7: Fold the Mixtures Together
Add one third of the whipped egg whites into the cream mixture.
Gently fold using slow circular motions.
Once partially combined, add the remaining egg whites.
Fold slowly and carefully.
Do not stir aggressively. The air in the whites is what gives the cake lift since there is no flour.
The final batter should look airy and smooth.
Baking Process
Step 8: Pour into Pan
Pour the batter into the prepared pan.
Tap lightly on the counter to release large air bubbles.
Step 9: Prepare Water Bath
Place the cake pan into a larger baking pan.
Pour hot water into the outer pan until it reaches halfway up the sides of the cake pan.
This gentle steam baking prevents cracking and keeps the texture creamy.
Step 10: Bake
Bake for 45 to 55 minutes.
The center should be slightly jiggly but not liquid.
Do not open the oven during the first 35 minutes.
Cooling
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
This gradual cooling prevents collapse.
Remove from oven and cool completely at room temperature.
Then refrigerate for at least 2 hours before slicing.
Chilling improves structure and flavor.
Texture and Taste
This cake is:
- Soft and delicate
- Creamy and light
- Mildly sweet from natural dairy
- Similar to a light cheesecake
It is not very sweet because there is no sugar or sweetener.
Storage
Store in refrigerator up to 5 days.
Keep covered to prevent drying.
Can be frozen up to 1 month.
Important Tips
- Use full-fat cream for best texture.
- Do not skip separating eggs.
- Fold gently to keep air in the batter.
- Bake in water bath for smooth results.
