Ingredients:
4 egg whites
½ cup sugar

4 eggyolks
½ cup sugar

750 grams 3% Creamy Cheese Spread (Gvina Levana)
200 grams fat free sour cream
1 TBS vanilla extract
Zest (peal) of one Lemon

2 TBS corn starch
2 TBS self rising flour
3 TBS instant vanilla pudding powder

Preparation:
Beat egg whites with ½ cup sugar to firm foam.
Mix the wet ingredients – cheese, yogurt, vanilla extract, lemon.
Mix the dry ingredients – starch, flour, pudding.
Beat egg yolks with the second ½ cup sugar. Add the wet ingredients mixture and then slowly the dry ingredients mixture. Continue stirring until the mixture is smooth.
Fold in the egg whites foam.
Pour into a slightly buttered 26 cm round baking pan.
Preheat the oven to 350 degrees F with a large pan of water at the lowest shelf. Place the cake right above the water pan, as low as possible. Bake for 15 minutes, then lower the heat to 300 degrees F and bake for 75 more minutes. Turn the oven off, remove the water pan, and leave the cake in the oven for 2 more hours.