White Cheese Cake

Preparation

Step 1: Preheat and prepare the pan

Preheat the oven to 180°C (350°F).

Butter a 22 cm springform pan and line the bottom with parchment paper.

Step 2: Separate the eggs

Separate the egg whites from the yolks. Place the whites in a clean large bowl and the yolks in another bowl.

Step 3: Whisk the yolks and sugar

In the bowl, whisk the egg yolks with the sugar until the mixture becomes pale, thick and fluffy.

Add the lemon zest, lemon juice and vanilla extract. Mix well.

Step 4: Add the cheese

Add the farmer’s cheese to the yolk mixture and whisk gently until smooth and homogeneous.

Step 5: Add flour and butter

Sift the flour and cornstarch together over the bowl. Fold them in gently with a spatula.

Add the melted butter and mix until fully absorbed.

Step 6: Whip the egg whites

Whip the egg whites with a pinch of salt until stiff peaks form — they should hold a firm peak when you lift the whisk.

Fold one third of the whites into the batter to lighten it, then carefully fold in the rest using an under-and-over motion.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 40 to 45 minutes. The cake should be golden brown and slightly puffed.

Check doneness by inserting a knife blade: it should come out clean.

Step 8: Unmold and serve

Let the cake cool in the pan for 10 minutes, then unmold onto a wire rack.

Dust with powdered sugar before serving.

This cake is delicious warm, served with berry coulis or applesauce. It keeps well in the refrigerator for 2 to 3 days.