Lay two strips of aluminium foil (approx. 40 cm long) crosswise. Place a springform pan (Ø 24 cm) on top and press the aluminium foil all around the pan. Place a deep baking tray in the oven in the lower third of the oven and fill it with water to a height of about two finger widths.
Separate the eggs, place the whites in a high mixing bowl and set aside.
Beat the egg yolks in a large mixing bowl with 60 g of the sugar using a mixer until foamy, then add the cream and cream cheese, beat until fluffy. Melt the butter slowly in a small saucepan, do not brown, add and stir. Add lemon juice and lemon zest, stir, sift flour and starch and add, whip until fluffy.
Beat the egg whites with a pinch of salt and the remaining sugar (100 g, add in three portions) until stiff, fold the whites into the egg yolk cream with a rubber spatula, spread evenly.
Pour the batter through a sieve (to remove any lumps) into the springform pan, place the springform pan in the water bath and then in the oven, bake at 170 degrees Celsius top and bottom heat (no convection!) for 50 minutes. Watch the surface of the cake, as soon as it browns, cover with aluminium foil.
Bake at 130 degrees Celsius for another 30 minutes.
Leave the cake to stand in the switched-off oven for about 15 minutes, then leave to cool and dust with icing sugar if desired. Enjoy it!
Notes
Take your time with this cake and prepare everything well. It is worth the work!