Separate the egg yolk and white
put the white in the refrig.

put ● into the mixer.
mixing it untill get smoothly.

water bath.
to melt the cheese.
and for silky texture

add the yorks one by one
and add the starch

straining the dough

it also for texture

add the 2/3 lemon juice and all zest

cheese dough

next
make softmeringue

firstly add a pinch of salt
start is low

come out big bubbles change for max power

became little white add the 1/3 sugar

became white.
add the half sugar.

began to make the line
add the all sugar and lemon juice

turn low again
aboid the big bubbles
meringue come to silky

one scoop of meringue into york bowl.

mix it enough

york dough put into meringue bowl.
mix it gently and quickly

bake it
above the water.
150℃ 2.5h

＊cheese＊
when use brummy one, use only inside

weighing the cheese
after that add softly cheese

☆ oven ☆

preheat 180℃
put hot water on bottom rack

☆form☆
baking paper make over 5cm higher from the form

after bake
cake high is over the form.

after cool.
high became first position.

not mixed enough
too much moisture
both are reason
of layer