Cheese and Sour Cream Cake

How to prepare cheese and sour cream cake

1. In a bowl, mix well with a mixer the cheese with sour cream, to break up the cheese as much as possible.
2. In another bowl, beat with a mixer the egg yolks with sugar and vanilla sugar for about 3-4 minutes, until you have a thick, pale yellow cream. Add the cornstarch and mix just until combined.
3. Add the cream from above and lemon zest over the cheese and mix gently with a whisk.
4. In another bowl, beat the egg whites with salt until you get a foam that holds its shape on the whisk. Add the foam in 3 batches over the cheese mixture, gently folding with a whisk after each addition. For the last batch, fold gently until you see only fine streaks of foam through the batter.
6. Pour the batter from a low height into a round 23 cm pan, preferably with removable sides (lined on the bottom with parchment paper and well greased on the edges and bottom with oil or butter).
7. Bake the cake at 180°C (if using an electric oven use only bottom heat) for 30 minutes.
8. Run a knife around the edge to release the cake from the pan walls. Remove the pan walls. Transfer the cake by inverting onto a platter. If the parchment paper is stuck to the bottom and doesn't come off easily, wet your palms and rub the paper all over, wait 1 minute, then try again to peel it off, it will come off easily. It's better after it cools completely. Can be served with a fruit coulis (strawberry, raspberry).

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