Japanese Cake

Begin by preparing your baking pan. Grease it thoroughly with vegetable oil or butter, then line the bottom and sides with parchment paper to ensure easy removal of the cake.

Chop the white chocolate and melt it in a double boiler until smooth and uniform.

Immediately after melting, add the Philadelphia cheese to the chocolate and gently whisk to combine the ingredients thoroughly.

Pour the egg yolks into the chocolate-cheese mixture and gently stir, being careful not to overmix, to maintain a delicate texture.

Fold in a quarter of the stiffly beaten egg whites, mixing gently with about 8 strokes. Then, incorporate the remaining beaten egg whites and carefully fold them in with a spatula, using an upward motion from the bottom, to ensure the whites don't deflate and the mixture remains airy.

Pour the resulting delicate mixture into the prepared mold. Place the mold on a baking sheet, into which you should pour about 2 cm of water. Bake the Japanese cake in an oven preheated to 170°C for 15 minutes. Then reduce the temperature to 160°C and continue baking. After that, turn off the oven and leave the cake inside for another 15 minutes to cool down slowly.

Allow the finished cake to cool completely before removing it from the pan. Then, slice it into individual portions and serve with tea, savoring its unique flavor.