1Preheat oven to 375 degrees. Prepare pan with parchment paper.
2Melt butter, milk and cream cheese in the microwave. Cool. Add salt, cornstarch, lemon juice, flour, and egg yolks. Set aside.
3In a clean bowl, beat egg whites with cream of tartar and vanilla. When it gets frothy, slowly beat in sugar until stiff.
4Fold egg whites into egg yolk mixture. Pour into pan. Cook at 375 for 75 minutes.
5Yema icing: Heat 2 cans of sweetened condensed milk over low heat, add in 6 egg yolks, vanilla and almond icing, and butter. Cook and stir until thick enough to spread.
6After cake has cooled at least 15 minutes, remove from pan and carefully cut in half so there are 2 layers. Place half of cake on serving plate and cover with about 1/3 of icing. Top with second half and cover top and sides with rest of icing. Put grated cheese on top.