Eti makes a full disclosure: I have never claimed to be a chef, nor have I ever been around one... On the other hand, I love that there is always delicious food in abundance. And who would dare say that it isn't delicious!
So whenever I want to impress people that I'm a chef, I make this cake. It always works out... and there's not a crumb left. Enjoy.
Ingredients:
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7 separated eggs and a quarter cup of sugar
750 grams of Zuriel farm cheese 5 %
3 vanilla sugar
A little lemon juice
1 cup flour
1 baking powder
How to prepare:
- Whisk egg whites + a cup of sugar.
- In a separate bowl, mix: cheese + vanilla sugar + remaining sugar + lemon juice.
- Add flour to one of the mixtures and mix.
- Bake in a round springform pan No. 26.
- Place in a hot oven, at 150 degrees.
- I really like to bake the cake in a steamer - a pan with water at the bottom of the oven.
- Bake for 50 minutes.
- Cool well.
- When the cake is cold, spread half a package of milk jam evenly.
- In a mixer, whip sweet cream, half a cup of milk, and 2 tablespoons of instant pudding. Place over the milk jam.
- Since I'm not good at decorating cakes (see above), I like to make shapes on top of the cream with the leftover milk jam, and on top of this 'mess' I put a mound of black and white click and it looks like a million dollars. In my terms of course... but most importantly it tastes great.
