Directions

1. Preheat your oven to 375 degrees.

2. Grease a round 10-inch springform pan and set aside.

3. In a bowl mix the labne, egg yolks, vanilla, Orchidea spice and cornstarch until smooth.

4. 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.

5. Gently fold the egg whites into the labne mixture with a rubber spatula.

6. Pour the mixture into the greased pan and bake for 30 minutes, or until you get a nice brown color on top.

7. Reduce the heat to 225 degrees and bake for another 20 minutes.

8. Let the cake cool down a bit before un-molding and dusting the top with powdered sugar.