Preheat your oven to 150°C (302°F) and prepare a 10 cm round baking tray with parchment paper.

In a double boiler, combine cream cheese, butter, and milk. Heat gently for 5-7 minutes until smooth.

Sift together low protein flour and cornstarch in a separate bowl; then incorporate into the melted mixture.

Allow the mixture to cool slightly. Stir in egg yolks until smooth.

Beat egg whites with lime or lemon juice and salt until soft peaks form. Gradually add sugar to reach medium-stiff peaks.

Gently fold the yolk mixture into the whipped egg whites without deflating.

Pour the batter into the prepared dish, smoothing the top, and set in a larger pan filled with hot water.

Bake for 60 minutes without opening the oven door.

After baking, cool for 10 minutes in the pan, then transfer to a wire rack.