Cream cheese cake

Three egg yolks
Twenty grams of pure sugar
Fifty grams of yuzu syrup or jam
Olive oil, 40 milliliters
Half a milliliter of hot water and seventy grams of flour
Half a teaspoon of baking powder

Required in the original recipe Replace 3 of the remaining white flour with 4 of it; this is Ingredient B.
pure sugar, 50 grams

The recipe calls for boiling water to dissolve the syrup. Let it cool.
Ingredients Mix flour and baking powder.
Separate white from yellow. (Boiling the eggs makes them easier to break.)
Beat the egg yolks and sugar in a mixing bowl. Use your hands to knead the mixture until it turns brown and becomes very sticky.
While whisking, gradually add the oil and mix until smooth. Proceed the same way with Yuzu. Add the flour mixture to the dough until fully incorporated, then roll into the dough.
Beat the egg whites in a dry, clean bowl using an electric mixer until thickened. While beating on high speed, gradually add the sugar, stopping before stiff peaks form.
Add the beaten egg whites to the egg yolks in three steps until combined.
Pour oil into 7-inch (7 cm) ungreased skillet. When you tap the pan on the table, the trapped air is released.
Bake in a preheated oven at 170 degrees for 30 to 35 minutes or until the top of the cake is lightly browned and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and immediately turn it upside down. Remove the clay after it has cooled completely. Before removing the cake from the mold, score the inside and outside of the mold with a sharp knife. To remove the cake, open the pan and place a knife under the lid.