Ingredients for a 26 cm diameter deep round cake tin

• 7 eggs
• 500 g of 20% fat fromage blanc
• 10 tsp cornstarch
• 1 and 1/4 glasses of sugar
• 2 packets of vanilla sugar
• 1 lemon zest
• 1 pinch of salt

Prepare a dough with 1/2 glass of water, 1/4 glass of oil, 1/2 packet of baking powder, 1 pinch of salt, and add flour until you obtain a soft, pliable dough. Roll out the dough on a floured work surface and place it in the cake tin, previously greased and floured.

Whisk the egg yolks, sugar, and vanilla until the mixture turns pale and fluffy. Fold in the fromage blanc, cornstarch, lemon zest, and salt using a spatula. Then gently fold in the stiffly beaten egg whites.

Pour the mixture into the tin and bake in a hot oven at 180 °C for a quarter of an hour, then reduce to 160 °C for 30 to 40 minutes.