Preparation

• 00 In a saucepan, add the mik, butter, and cream cheese over low heat and whisk continuously. Add the espresso powder, whisk until smooth and set aside to cool.
• 01 Grease and line the sides and bottom of a n 8 inch cake pan or spring form pan with parchment paper. Have the parchment paper come up the sides 3 inches taller than the pan and, if using a spring form pan, seal the bottom outer edges with aluminum foil. Place in a slightly larger metal baking dish for creating a water bath and set aside.
• 02 Once the milk mixture is thickened and cooled enough to touch, whisk in the egg yolks and sift in the flour and cornstarch. Set aside.
• 03 In a large clean mixing bowl, add the egg whites and whip with an electric mixer on medium-high speed until foamy. Add the cream of tartar and mix for another minute.
• 04 Preheat the oven to 320F. Slowly add the sugar, about 1 tablespoon a t a time, until fully combined. Keep whipping the egg whites to a stiff-peak meringue, this will take about 10 minutes.
• 05 Add about 1/4 o f the meringue mixture to the yolk mixture and gently fold with a spatula until mostly combined. Pour the yolk mixture into the meringue and gently fold until there are no streaks left.
• 06 Pour the batter into the cake pan, firmly yet gently slam onto the counter to release some air bubbles and place into the larger baking dish. Pour enough boiling water to fill the baking dish halfway to the height of the cake pan and bake for 25 minutes.
• 07 Bring the oven temperature down to 280F and bake for another 55 minutes. Remove from the water bath and let cool for about 10 minutes.
• 08 Gently remove from the cake pan and parchment paper. Place o n desired serving dish and add Lekkco as desired. Serve and enjoy!