Japanese cake with only 3 ingredients: fluffy and soft!

INGREDIENTS
130g of white chocolate
130ml (1/2 cup) of cream cheese
A pinch of salt
3 eggs (separate yolks from the whites)
Powdered sugar

METHOD
1. Pour the chocolate and melt in a bain-marie. Transfer to the mixing bowl.
2. In a mixing bowl add the cream cheese and egg yolks and mix it with a spatula until is well combined.
3. In a separate bowl pour the egg whites and mix with the electric mixer until stiff.
4. Gradually add the mixed egg whites into the mixing bowl and mix all with a spatula well.
5. Pour the mixture into the cake mold (18cm - mold size) and level it up with a spatula.
6. Transfer the cake to the oven and bake at 170°C/338°F for 30 minutes.
7. Decorate the cake with powdered sugar, cut on slices, and serve.
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