Ingredients (for an 11-inch springform pan):
- 2.2 lbs (1 kg) Tvorog cheese
- 8.8 oz (250 g) mascarpone
- 5 eggs
- 7 tbsp (100 g) soft butter
- 1/3 cup (50 g) flour
- 1.5 cups (300 g) sugar
Instructions:
- Place the Tvorog cheese in a cheesecloth and let it strain overnight.
- In a food processor, blend the Tvorog cheese until smooth.
- Add the butter and one egg to the cheese and process for an additional minute. Add the mascarpone and process for another minute.
- Separate the eggs. Gradually add the yolks to the cheese mixture while processing.
- Beat the egg whites until stiff peaks form, then gradually add the sugar to achieve a firm meringue.
- Transfer the cheese mixture to a large bowl. Gently fold in the flour, then fold in the meringue.
- Pour the mixture into the springform pan. Place the pan in a larger baking dish filled with water (bain-marie) and bake in a preheated oven at 160°C (320°F) for about an hour and a half.
- Turn off the oven and leave the cake inside for about an hour. Refrigerate and serve chilled.