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Makes 1 cake
Lior Lev Sercarz
Preheat your oven to 375 degrees.
Grease a round 10-inch springform pan and set aside.
In a bowl mix the labne, egg yolks, vanilla, Orchidea spice and cornstarch until smooth.
Using a stand or hand mixer whip the egg whites while slowly adding to the sugar in small batches until you obtain a stiff peak.
Gently fold the egg whites into the labne mixture with a rubber spatula.
Pour the mixture into the greased pan and bake for 30 minutes, or until you get a nice brown color on top.
Reduce the heat to 225 degrees and bake for another 20 minutes.
Let the cake cool down a bit before un-molding and dusting the top with powdered sugar.