· 1 tubs of cream cheese
· 3 natural yogurt
· 3 eggs
· 3 tablespoons flour
· 10 tablespoons sugar
· Raspberry jam
First turn on the oven to 200 º to heat quickly while we prepare the cake.
Then in a bowl mix the cheese terrine, natural yogurt, eggs, flour and sugar and beat them all well until well dissolved and no lumps.
Then we spread a round mold with butter and cast the mixture previously prepared. Introduce the cake in the oven and we lower the temperature to 170 º.
Cook for 20 to 25 minutes. After this time we can see that clicking the cake is ready with a toothpick. If the toothpick comes out clean, turn off the oven and let the cake two minutes.
Then let the cake cool for a while at room temperature and then introduce it in the fridge, where we must preserve it.
When serving, decorate the cake with raspberry jam all over its surface.