- 1 (8 ounce) package cream cheese, divided
- 1/ 2 cup whole milk
- 1/ 3 cup unsalted butter
- 1/ 4 cup all-purpose flour
- 3 teaspoons cornstarch
- 5 large eggs, divided
- 1/ 2 cup granulated sugar
- 1 cup heavy cream
- 1/ 3 cup confectioner's sugar
- 2 teaspoons rum
- 1 pint blueberries
Preheat oven to 250°F. Fill a large pie dish with about 1/2 inch room temperature water and place in oven.
In a medium saucepan melt milk, 6 ounces cream cheese and butter without boiling the mixture. Remove from heat and add sifted flour and cornstarch. Mix well until smooth. Add yolks and mix until well combined.
In a separate bowl beat egg whites and slowly add sugar until soft peaks form. Add ⅓ of the meringue to the cream cheese mixture. Mix slowly in a circular motion starting from the top and slowly reaching the bottom.
Transfer to a bigger bowl and repeat with another ⅓ of the meringue. Finally add the las ⅓ of the meringue and use a spatula to mix well without deflating the batter. Line a 7-inch cake pan with parchment paper. Fill with the mixture and tap a few times to release some bubbles.
Bake for 20 minutes. Increase the oven temperature to 300°F and bake for another 15 minutes. Open the oven door for 10 seconds and reduce oven temperature to 212°F. Continue baking for another 40 minutes.
Turn the oven off and let the cake cool for 10 minutes. Turn cake upside down and peel the parchment paper. Turn cake again and let cool completely.
Make the topping. Beat the remaining cream cheese, heavy cream, confectioner's sugar and rum until light and fluffy. Top the cake with the cream cheese frosting and blueberries.