- 750 grams of G’vina Levana (Israeli Spreadable cheese)
- 1 ¼ cup of white sugar
- 5 eggs separated (separate while cold, whip while room temp.)
- 1/3 cup corn flour
- 2/3 cup vanilla instant pudding mix powder
- 2 tsp. vanilla extract
- 200 grams sour cream
- 1 Tbsp. white sugar
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Mix corn flour & vanilla pudding together. Mix cheese, egg yolks and vanilla extract until thoroughly blended (by hand or mixer). Whip egg whites with sugar until stiff. Delicately fold the egg whites into the cheese blend in small amounts by using a plastic spatula. When you have mixed in approx. ½ the egg white quantity, start to alternate into the cheese blend the corn flour/vanilla mix. Pour onto the pre-baked crust and bake for approximately 1 hour and 50 minutes. Suggestion: Lightly cover the cake with aluminum foil for the first hour and then continue to bake without cover for remaining 50 minutes. Remove from oven. Mix sour cream with 1 Tbsp. of white sugar and spread over cake. Bake for an additional 10 minutes. Cover in saran wrap and let cool in refrigerator for a minimum of 24 hours. Can cover top with cookie/biscuit crumbs, jelly mixed with fruit, whipped cream, fruit… |
