By: Rottem Lieberson

Prep time: 1 hour

Yield: 12 portions 9’’ round cake pan

Ingredients:
For the cake:
2 cups Tnuva Quark Creamy Soft Cheese (9% fat)
2 cups Tnuva Premium Cheese Spread, Original Flavor (25% fat)
1 cup sour cream
6 large eggs, separated
1 cup white sugar
½ of the 4.42 oz. container Tnuva Chocolate-Vanilla Pudding
1 tablespoon lemon zest
4 tablespoons cornstarch
2 tablespoons flour
For the coating:
3 cups Tnuva Premium Cheese Spread, Original Flavor (25% fat)
1 package powdered sugar
For the caramelized popcorn:
2 tablespoons vegetable oil
1 cup dried corn kernels
1 cup sugar
1/2 package of the 3.52 oz. Tnuva Unsalted Butter
1/2 teaspoon salt

Instructions:
1. Heat the oven to 390 ⁰F. Place a heat-resistant bowl filled with boiling water at the bottom of the oven. Grease a baking pan with butter. Cover the sides with baking paper, so that it is higher than the edges of the pan and can support the cake as it expands.
2. Prepare the cake batter: mix the cheeses and cream in a bowl. Add the egg yolks, pudding, lemon peel, cornstarch and flour to the cheese mixture and mix well, till a smooth texture is achieved. Put the egg whites in a mixer bowl and beat for 2 minutes at medium speed. Gradually add sugar and whip for a few more minutes.
3. Add egg whites to the cheese batter and carefully mix in a folding motion. Transfer to the baking pan, and bake for 15 minutes in the bottom third of the oven. Lower the temperature to 350 ⁰F and bake for another hour until the cake is baked all the way through. Cool to room temperature.
4. Cover the cake with plastic wrap and refrigerate for at least three hours.
5. Prepare the coating: mix the cheese and the powdered sugar. Spread on the cake, even out and put the cake back in the fridge.
6. Prepare the caramelized popcorn: heat the oil in a large pot over medium heat. Add the corn kernels and stir a bit to coat the kernels with oil. Cover and cook until you stop hearing the corn pop. Transfer the popcorn to a bowl. Put an even layer of sugar in a medium pot. Heat over medium heat without stirring until the sugar melts into an amber colored caramel. Add the butter and stir well (careful, boiling hot caramel). Pour on the popcorn immediately and stir until fully coated. Add salt and stir again.
7. Just before serving, stack the popcorn on the cake.