1. Preheat stove to 150°C.
2. Put a pot with water and bring to a bubble. Evacuate from the warm and, in a bowl that fits over the pan, blend the cream cheese, butter and drain until combined.
3. Include the egg yolks and vanilla. Blend until integrated.
4. Include the flour and filtered cornstarch with the assistance of a strainer.Coordinated with the assistance of a spatula.
5. In a huge bowl, include the egg whites and lemon juice. Beat with the assistance of electric bars until they have caught a small discuss. Go including the sugar small by small without ceasing beating until you get a velvety meringue without bubbles.
6. Small by small include the meringue to the past blend and coordinated it by making smooth and wrapping developments with the assistance of a kitchen spatula.
7. Pour the blend into a tall cake or scone dish. Put the shape on a preparing plate, pour 1-2 cm of hot water on the plate and heat in a water shower for 30 minutes at 150 °C.Decrease to 110°C and heat another 30 minutes. In conclusion, rise to 135°C and heat another 15 minutes.
8. Once cooked, turn off the stove and let it warm interior with the entryway half open. Evacuate it from the water shower and let it rest for another 15 minutes.Unmold, sprinkle icing sugar and voila
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