This Spanish burnt cake has taken over the Arabian Gulf by storm! It is uncanny how it did so, even spurring memes in its honor. There is no caterer, pastry shop, or online business who hasn't jumped on the bandwagon to maximize on this new trend.
Funnily enough, this version tastes so much better than many marketed versions, and I suspect the generous amount of cream cheese has something to do with it. All it is, is a crust-less cheesecake, with a lot of eggs to achieve that characteristic deflated puff and golden, almost burnt, surface people have been clamoring for.
1 kg cream cheese
1 3/4 cups sugar
2 cups heavy whipping cream
1/4 cup flour
Preheat oven to 425F. Line a 23cm spring-form pan with parchment paper, making sure the paper comes at least three inches above the top of the pan.
In the bowl of an electric mixer, cream together the cream cheese and sugar until smooth. Add the eggs one at a time, making sure to scrape the sides of the bowl a few times. Pour in the double cream and mix until incorporated. Finally add in the flour until combined.
Pour batter into the prepared pan and place into the center of the prepared oven. Bake for 60 minutes, or until the top is deeply golden and the center barely jiggles. Let cool completely before removing the sides of the pan. Refrigerate overnight before serving chilled.
صحة و عافية