Take out all the ingredients from the fridge and wait for them to be at room temperature before making.

Separate egg yolks from the egg whites.

Lay the bottom of the cake tin with parchment paper, letting the paper outside. Do not put the paper on the sides of the cake tin.

Mix the egg yolks and vanilla sugar with a hand mixer until you get a smooth, cream consistency.

Next add the cream cheese and mix on slow setting until combined.

Add the custard powder and semolina and mix well.

Beat the egg whites with a pinch of salt until you get firm peaks.

Add the egg whites to the micture and mix with a spoon until combined.

Heat your oven to 180°C and put a long cake tin filled with water on the bottom.

Put the cheese mixture to your cake tin and put into a heated oven for 60 minutes.

Let it cool down in the oven, gradually opening the doors until fully cooled.