Light Sponge Base & Sweet Cheese

The sponge cake brings refinement to every bite with its combination of soft sponge and fine cream cheese, and condensed milk. The sponge is baked at a moderate temperature to remain fluffy and is left to cool completely.

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  Break the eggs into the bowl of a food processor and add the sugar.
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  Beat until slightly foamy. Add the flour and starch (sifted beforehand).
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  Mix gently with a wooden spatula. The dough should be liquid.
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  Line a baking tray with baking paper. Pour the batter onto the baking tray.
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  Place the baking tray in the cold oven. Set the temperature to 150 degrees and bake for 20 minutes. Remove the cake.
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  Leave to cool completely. Prepare the cream. Combine the condensed milk and cottage cheese in the bowl of a food processor.
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  Beat until you get a smooth, fluffy mixture.
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  Cut the cake in half. Place one half on a work surface and spread with cream. Cover with the other half.
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  Leave to soak for at least an hour. Cut into equal slices and place on a plate.