12 servings | 24 cm diameter pan | 20 min preparation | 1.5 hour baking
Recipes: Chen Shukron
Photo: Daniel Lila
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Style: Amit Farber
For the cake:
3 cups (750 grams) Tnuva 5% white cheese without added salt
1 cup (200 grams) Tnuva 3% organic yogurt
1/2 cup + heaping tablespoon (120 grams) sugar
Grated zest of one lemon
2 tablespoons (30 ml) freshly squeezed lemon juice
1 teaspoon vanilla extract
5 eggs
1/2 package (40 g) vanilla-flavored instant pudding powder
2 tablespoons (20 grams) cornstarch
preparation:
1. Preheat oven to 140 degrees. Place a small pan in the bottom of the oven and pour boiling water into it.
2. Prepare the cake: Place cheese, yogurt, sugar, lemon zest, lemon juice and vanilla extract in a bowl and mix well until smooth. Gradually add eggs and mix until incorporated. Sift pudding and cornflour into the batter and mix well until smooth.
3. Pour the batter into the baking pan.
4. Bake for about an hour and a half until the cake is puffed and firm at the edges and slightly wobbly in the center.
5. Remove from oven and cool for about 5 minutes. Run a knife along the side of the pan to release the cake (this action prevents the cake from cracking) and cool to room temperature (the cake will sink a little, which is okay). Cover and refrigerate overnight.
For a more precise look: Before serving, remove the cake from the pan and carefully invert it onto a serving plate, so that its smooth side is facing up.
For a more festive look (as in the photo), serve the cake with berry sauce:
Bring 250 grams of frozen berries (raspberries, currants, blueberries), 1/4 cup sugar, and 1/4 cup water to a boil. Cook for 5-7 minutes until the mixture thickens and the liquid reduces slightly.
Remove from the stove, add 2 tablespoons of rum and cool. Strain the sauce from the fruit.
Just before serving, pour the sauce over the cake and sprinkle with more fresh or frozen and thawed berries.
You can also watch Jam:
For example, 1/2 cup (120 grams) of “Zion Grapes” unsweetened berry jam.
Please note: The cake will puff up a lot during baking, but will settle after cooling, which is okay.
