Celebration Cream Cheese Gateau

For the dough: mix the flour and salt in a mixing bowl and rub in the butter until the mixture resembles bread crumbs. Stir in the sugar. Gradually add just enough water to form a dough. If the dough is crumbly add more water. If it is wet and sticky, add a little more flour. Form the dough into a ball, wrap in clingfilm and chill for 1 hour.

Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a 24cm|9" deep springform cake tin.

Roll out the dough on a lightly floured surface and line the base and sides of the tin.

For the filling: mix together the cream cheese, cream, egg yolks, sugar, cornflour and vanilla until blended.

Whisk the egg whites with the salt until stiff, but not dry and gently fold into the cheese mixture until incorporated. Pour into the pastry case and smooth the surface. Bake for about 40 minutes, until the filling is set. Cool completely in the switched off oven, then remove and place on a serving plate.

To decorate: melt both the chocolates in separate heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat and cool to room temperature.

Put each chocolate into separate small piping bags.

Pipe the milk chocolate in lines down the cake, about 1cm|1/2" apart. Pipe the plain chocolate in lines across the cake.

Using a cocktail stick, drag through the milk chocolate down the cake to give a feathered effect. Leave to set.