Japanese cotton cheesecake flapjacks with salted butterscotch sauce and raspberries

For the butterscotch, heat the golden syrup, 80g demerara sugar and 50g butter in a small pot over medium heat, without stirring, until the sugar dissolves, about 5 minutes. Add the cream and simmer, 5 minutes, before removing from heat and adding salt flakes to taste. Set aside to cool slightly while preparing the flapjacks.

For the flapjacks, heat the 25g softened butter, the cream cheese, milk and 3 egg yolks (reserving the egg whites) in a glass bowl fitted over a pot of simmering water, making sure that the base of the bowl does not touch the simmering water below, about 5 minutes.

Sift the cake flour, cornflour and salt into the cream cheese mixture, add the lemon juice and fold gently to combine.

Using a stand or electric mixture, beat the 3 egg whites and cream of tartar until foamy. Gradually add the 70g sugar and beat until soft peaks start forming.

Gently fold 1/3 of the egg white mixture into the cream cheese mixture. Carefully fold in the remaining 2/3, taking care not to mix vigorously and knock the air out of the mixture.

Spray a large non-stick frying pan with cooking spray and heat over medium-low heat. In batches, add dollops of the mixture to form 8cm - 10cm flapjacks and fry, about 2 minutes per side. Pile the flapjacks on top of each other and cover with a tea towel to keep warm, before serving in stacks. To serve, drizzle the stack of flapjacks with the salted butterscotch sauce and dot with raspberries.