Magic cream cake: the result is amazing!

For the cream, whisk the egg yolks, milk, vanilla, sugar, and cornstarch over medium-low heat until thickened.

Add the butter and whisk to combine. Let cool slightly.

Beat the cream cheese with the flour and lemon juice using a hand mixer. Add the cream to the cream cheese mixture and beat until smooth.

Beat the egg whites with the sugar until stiff peaks form.

Fold the beaten egg whites into the creamy tart base and pour into the 18cm cake tin.

Cook in a bain-marie at 150°C/302°F for 60 minutes.