Coimbra Cream Cake

Preheat the oven to 180°C (medium)

Grease a 22.5 cm diameter and 8 cm high mold with butter and line it with parchment paper

In a stand mixer, beat the yolks with sugar until thick and airy (about 8 minutes)

Separately, beat the whites until stiff peaks form

Add the beaten whites to the yolk mixture and continue beating for another 5 minutes

Gradually add the cornstarch while mixing delicately with a spatula

Pour the mixture into the prepared mold and bake in the preheated oven until a toothpick inserted into the center comes out clean (about 50 minutes)

Let it cool, then unmold onto a decorative plate

Remove the parchment paper carefully and serve at room temperature

266 calories per slice

Note: This cake forms a golden crust that breaks off from the rest of the mass.