Prep Time: 30 minutes

Yield: 1 9” x 13” cake

Photography: Daniel Shechter

Styling: Noa Kanarek

Ingredients:
Base:
9 ounces vanilla cookies, crushed
½ cup butter, melted
Filling:
1 ¼ containers Tnuva Premium Cheese Spread, Original Flavor
1 container Tnuva Quark Creamy Soft Cheese, 9%
1 cup sour cream
8 ounces heavy cream
1 ¼ cups sugar
4 eggs
1 teaspoon lemon zest
2 tablespoons instant pudding, vanilla flavor
1 tablespoon cornstarch
Icing:
2/3 cup sugar
8 ounces heavy cream
Dash salt
Contents of one Earl Grey tea bag
1 tablespoon butter

Instructions:
1. Prepare the icing: Heat the sugar over low heat in a heavy-bottomed skillet until dissolved.
2. Cook the heavy cream in a microwave until hot but not boiling.
3. When the sugar starts to turn light brown, slowly add the hot cream, whisking between each addition.
4. Remove from heat and add the salt, butter and tea. Beat well. Let cool.
5. Prepare the base: Preheat oven to 300⁰F. Combine the crushed cookies with the melted butter and press into a 9”x13” baking pan.
6. Combine all the filling ingredients and mix well. Pour onto the base. Bake for 1 hour or until set.
7. Let the cake cool completely and chill in the fridge for several hours. Pour the icing on top and spread all around.