Blueberry Cream Cheese Pudding Cake

Am I getting crazy about cream cheese & pudding, This Ramadan mostly my sweet tooth craves for puddings, anything with cream cheese and only desserts?  I made this pudding yesterday and it was so awesomely delicious, today I am thinking to go for some luscious chocolate cake with a mousse filling and a shiny creamy chocolate frosting....

Ingredients:

300g cream cheese

4egg whites

4egg yolks

1cup sugar

1/3cup flour

2tbs corn flour

1tsp baking powder

1/2cup milk

2cups Blueberry pie filling

Method:

Preheat your oven to 180C, Butter the bottom and sides of an 8 inch round cake tray. Line the bottom of tray with a round of parchment or waxed paper and butter the paper. Prepare a hot water bath set aside.

In your electric mixture or using hand mixture whip the egg whites with 2tbs of sugar until soft peaks or until it holds its shape. Whip the egg yolks with the rest of sugar until pale yellow. Add the milk into the egg yolks give a stir, mix flour, corn flour and baking powder using a spatula fold this into the egg yolk mixture (folding & mixing is different, if you mix the air which was incorporated while yolks and whites were whipped may deflate) so just fold gently and into this fold the egg whites just the same way. Now in another bowl cream the cream cheese until no lumps, again fold the creamed cream cheese mixture into the egg & flour mixture. Take 11/2cup batter into another bowl and add one cup of blueberry pie filling and blend well.

Pour the rest of batter into the prepared baking tray. Now drizzle heaping teaspoons of the blueberry mixture over the batter in the tray. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the plain batter without mixing it in. This will give a nice marble effect.

Put the tray into the water bath and bake for about 45 minutes or until a cake tester or skewer inserted in the center comes out with few crumbs. Take the cake pan out from water bath on to a wire rack & cool completely, the cake will shrink little bit, remove cake from the tray, peel off the paper and transfer the cake on to the serving plate or dish. Refrigerate overnight or at least four hours, before serving spread the remaining cup of blueberry pie filling on the cake generously.........................................enjoy!!

Note: You may think 8inch tray is too small for this pudding, but trust me it wont be as this cake does not rise much.