Wash 6 stems of thyme, 3 stems of oregano and 1 sprig of rosemary and chop finely. Separate 3 eggs (size M). Beat the egg whites until stiff, then stir in 1 pinch of salt and 1 teaspoon of white wine vinegar. Stir 100 g double cream cheese and egg yolk until smooth. Sift 1 teaspoon baking powder over them and stir in.
Fold in 2 portions of beaten egg white into the egg yolk mixture. Using a tablespoon, place 4 heaps on each of two baking trays lined with baking paper and smoothen slightly. Sprinkle with herbs and coarse sea salt. Bake one after the other in a preheated oven (electric cooker: 160 °C/circulating air: 140 °C/gas: see manufacturer) for 25-30 minutes. Allow the flat cakes to cool down for about 5 minutes each time, then carefully remove them from the baking paper and let them cool down.