Springtime makes me want to stop baking with chocolate and start using lemons and lighter flavors. And today, the recipe is again very easy. The only downside is that to develop all of its flavors, it needs to be refrigerated at least 2 hours. Rough I know, but so worth the wait!
These cakes are light and fresh. You only need eggs, cream cheese, sugar and of course lemon. Hard to believe when you see the creaminess and the texture of that little cake. It was inspired by a French dessert from the island of Corsica: Fiadone. It’s originally made with brocciu cheese but for convenience and price, I chose to use cream cheese. The orginal recipe calls for 16 oz of cheese (about 500g) but mine is lighter as I use only half.
Your cakes will look like little souffles in the oven. Make sure you don’t open the oven door or they will start deflating immediately. This dessert is delicate but once done, it’s a sturdy little cup, ready to be eaten with a fork or with your fingers. You choice. I won’t judge. I promise!