The memory of cake.

While packing for my recent move, I found a beloved recipe for "torta Mendicrim" written down by my mother decades ago. Mendicrim was an Argentine brand of soft, creamy cheese that became extremally popular when the company published an easy recipe on the container lid that used ratios: for example, one container of Mendicrim, one container of sugar, one and a half containers of flour. Mom's recipe is more of a reminder to herself, without much detail because she made this cake countless times. I remember how delicious it was, especially after school at the kitchen table, sharing slices of warm cake with Mom in our little house in Ciudad Jardin in Buenos Aires.

Mom's recipe:

Torta Mendicrim

1 small container Mendicrim (or cream cheese)
2 eggs
1 container sugar
Vanilla extract

MIX AND ADD

1 1/2 container Blancaflor flour (or self-rising)

Low oven