7 eggs, separated
1 ½ cups sugar
2 cups low fat cream cheese
OR 500 grams 5% Tnuva Gveena Levana soft white cheese
1-2 T. lemon juice
1 cup sour cream OR 1 container “Shamenet Tnuva”
3 T. potato starch **
Preheat oven to 350°F / 180°C.
Whip the egg whites until they form soft peaks.
Add in 1 cup of the sugar and continue beating until it is a semi-stiff snow.
In another bowl, beat the egg yolks with the rest of the sugar until the mixture is thick.
Add the Tnuva white cheese, lemon juice, Tnuva sour cream/ Shamenet and potato starch and beat together until it is smooth.
Using a spatula, fold the whites into this mixture by hand.
Pour the batter out into a 9×13 pan OR a 10 inch round springform pan.
Bake for 50 minutes until the cake is firm and golden on top.
Turn off the oven but DO NOT remove the cake yet! Leave it to sit in the oven until the oven is cool.
Remove the cake carefully and let it finish cooling.
This slices and serves wonderfully as is. However if you want a topping on it…
2 cups sour cream OR 2 containers Tnuva Shamenet
4 T. sugar
Mix this together and spread it over the cake.
For a nice splash of color, add fresh strawberries or blueberries on top of the cake.
Drizzle over some strawberry sauce and serve.