Prep time: 1:15 hour (+ time to cool)
Servings: 6-8
Rating: 10 (out of 5)
This recipe is an all-time favorite. When I received it, the cake was much, much heavier. Over the years I've reduced the amount of sugar, eliminated 1 egg, and increased the amount of cheese. The result: a fluffy, light and subtly sweet dessert. Even without any toppings, this cake is amazing. But, throw on the right toppings, and you've got a winner. This cake requires gvina levana (white cheese), which is an Israeli cheese with the consistency of yogurt. If you manage to get your hands on it, MAKE THIS CAKE. You will not regret it.
In Israel this is 3% cheese. In the US it's 97% fat free. Go figure. Crumble the tea biscuits, mix with a teaspoon of sugar, a dash of cinnamon, and a slab of melted butter. Pat into the pan and bake at 350° F for 5-7 minutes.
Everything tastes better with an old-fashioned egg beater. Beat 1 egg, then add 1/3 cup of sugar, 500 grams of gvina levana, and a splash of vanilla. Blend thoroughly.
Carefully pour the batter onto the baked crust, taking care to not displace the crust. Bake at 350° F until the cake slightly rises - don't let it seriously brown!
For the final layer, mix some sour cream with a tablespoon of sugar, and let sit. Later, spread atop the warm cake. Let the cake cool before topping/devouring.
The best topping is finely sliced kiwi with wine preserves. Another phenomenal hit is pomegranate concentrate - the tartness is a wonderful complement to the cake subtle sweetness. Otherwise, summer fruit works, or simply eat plain cake!!
