1 lb Mascarpone or similar cheese
1 sour cream container (6oz)
1 pack vanilla pudding powder (4oz)
5 tbsp corn starch
3/4 cup sugar
1 tsp vanilla extract
Heat oven to 375F
Separate egg yokes from white. very important: make sure the egg white is clean from yoke spills or any other ingredient.
Using a very clean mixer bowl, whip the egg white while adding the sugar gradually until a soft foam is achieved
In the meantime, mix all other ingredients including the egg yokes
Grease the bottom and walls of 8x10 inch cake pan with high walls (3 inches)
Optional: cover the bottom with petit bure biscuits
Mix 1/3 of the whipped egg with the cheese mix
Add the rest of the whipped egg and roll gently with the mix to make it fluffy
Pour the mix into the pan and bake for 45 minutes. if the top turns gold before the end of the baking, cover with a sheet of foil but do not seal, just lay on top.
After baking done, turn off heat and let it sit in oven for 1/2 hour
Note: the cake rises a lot during baking but shrinks down after turning off heat, its normal.