Steps
- Separate 4 eggs. Mix 140g of all-purpose flour, 30g of icing sugar, 1 pinch of salt, 85g of butter, and half the yolks into a dough, adding a little water only if needed. Chill for 30 minutes.
- Preheat the oven to 375°F / 190°C. Roll out the pastry and line a 7 × 11in / 18 × 28cm baking pan, reserving scraps for the lattice.
- Beat 45g of softened butter and 85g of superfine sugar until creamy. Beat in 30g of all-purpose flour, 2 tablespoons of milk, the remaining yolks, and 225g of softened cream cheese.
- Whisk three-quarters of the egg whites to stiff peaks and fold into the filling. Spread over the pastry. Roll the scraps thinly, cut into strips, and arrange in a crisscross lattice.
- Bake for 25 minutes, until the top begins to brown and the filling rises slightly. Cool completely before cutting.