Instructions:
Preparation: Separate the egg whites and yolks in a bowl. Beat the egg whites with a pinch of salt until stiff peaks form.
Egg mixture: Beat the egg yolks and sugar in a separate bowl until light and fluffy. Add the melted butter, mascarpone cheese (or cottage cheese) and vanilla extract. Mix thoroughly.
Combination: Gently fold the beaten egg whites into the yolk mixture and gradually add the remaining sugar to prevent it from collapsing.
Baking: Pour the mixture into a baking tin (preferably 24 cm in diameter) lined with baking paper. Bake in a preheated oven at 160 °C for about 40-45 minutes, until golden brown and springy to the touch.
Cooling: Allow the cake to cool in the tin to develop its cloud-like texture.
Serving and storage tips:
the recipe on the next page
