Steps

1. In a bowl, microwave Cream Cheese (200g) for 30 seconds at 600W until softened.
   🕒 00:03
2. Mash the softened Cream Cheese with a rubber spatula until smooth.
   🕒 00:12
3. Add 1/3 of the Lakanto S (50g) and mix well.
   🕒 00:18
4. Add the egg yolks from 2 Eggs to the cream cheese mixture and mix well.
   🕒 00:23
5. Add the remaining egg yolks and mix well.
   🕒 00:26
6. Strain the mixture.
   🕒 00:32
7. In a separate bowl, add the egg whites from 2 Eggs and whip with a hand mixer on high speed for about 20 seconds to create coarse foam.
   🕒 00:32
8. Add the remaining half of the Lakanto S and whip with a hand mixer on high speed for 20 seconds.
   🕒 00:40
9. Add all the remaining Lakanto S and whip with a hand mixer on high speed for 30 seconds.
   🕒 00:46
10. Whip with a hand mixer on low speed for 50 seconds.
    🕒 00:52
11. Add 1/3 of the whipped egg whites to the cream cheese mixture and mix thoroughly.
    🕒 00:55
12. Add another 1/3 of the whipped egg whites and gently fold them in without deflating the foam.
    🕒 01:04
13. Transfer the remaining cream cheese mixture into the bowl with the whipped egg whites. Pour everything in at once and gently fold to combine.
    🕒 01:10
14. Pour the batter into the prepared 12cm cake pan.
    🕒 01:18
15. Bake in a preheated oven at 160°C (320°F) for 30 minutes, then reduce the temperature to 140°C (284°F) and bake for another 40 minutes.
    🕒 01:21