Snowed cheesecake

For the sponge:
6 eggs
100 g of sugar
100 g of flour
60 g of corn starch
50 g of cold water
75 g butter (melted)
1 teaspoon baking powder
1 tsp vanilla essence

For the cream:
250 g of cream cheese
1/2 can of sweetened condensed milk

For the topping:
1/2 box of Kraft Cheddar cheese finely grated
1 bag of coconut flakes

Snowed cheesecake


For the cream, mix condensed milk with the cream cheese until smooth and creamy with no lumps. Cool in refrigerator.

For the sponge, place in a bowl yolks, sugar, flour, cornstarch, water, baking powder and vanilla. Using an electric mixer, mix in medium speed until smooth.
Add melted butter and mix again until well incorporated.
Beat the egg whites until they become foam, and add over the other ingredients, stirring gently from top to bottom with a wooden spoon.
Pour batter into a greased and lined cake pan. Bake in a preheated oven at 150 ° C for 45 minutes - 1 hour.
Allow to cool on a wire rack.

After the sponge cake is cooled, cut in half horizontally, in order to obtain two layers. Place the lower half of the plate, and spread half of the cream. Place the top half over, and cover the whole cake with cream.
Garnish with grated cheddar cheese or coconut flakes.
Cool in the fridge for another 1-2 hours before serving.

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