750-gram farmer cheese
400-gram sour cream
1 package of vanilla instant pudding
1 teaspoon vanilla extract
1/4 teaspoon salt
Place a pan with water to the lower shelf of the oven and preheat oven to 400f
Separate eggs and whip the whites to a stiff and airy consistency.
In another bowl, mix all other ingredients into a smooth mixture.
Slowly fold the egg whites into the other mixture.
Pour into a well-greased round baking pan.
Place the cake pan on the shelf above the water.
Bake in 400f for 10 minutes, then, reduce heat to 310f and continue to bake 1 hour more.
after this hour, turn the oven off but leave the cake in the oven for at least another hour.
Remove from oven and refrigerate.