Yield: 8-10 servings

Prep Time: 2 hours

Level: Medium

Ingredients:

Base:
2 cups ground tea biscuits
1 cup roasted coconut
5 ounces butter, melted
4 tablespoons milk

Filling:
5 eggs, separated
1 cup sugar
3 tablespoons cornstarch
4 tablespoons instant vanilla pudding
1 teaspoon vanilla extract
2 ½ cups sour cream
1 container Tnuva Premium Cheese Spread, Original Flavor
2 containers Tnuva Quark Soft Cheese 5% or 9%

Pineapple Syrup:
10 ounces pineapple, frozen or canned (reserve a few pieces to decorate the cake)
3 tablespoons powdered sugar
½ cup water
1 heaping teaspoon cornstarch

Topping:
1 8-ounce carton heavy cream
3 tablespoons powdered sugar

Instructions:

1. Preheat oven to 300 ⁰F. Grease a 10” spring form pan. Place a pan with boiling water on the bottom rack of the oven.
2. Put the ingredients for the base in a food processor and blend. Press onto the bottom and up the sides of the pan.
3. Beat the egg whites with the sugar until soft peaks form. In a separate bowl, combine the yolks, cornstarch, vanilla pudding, vanilla extract and the cheeses. Beat until smooth. Fold the beaten egg whites into the cheese mixture until incorporated.
4. Pour the mixture onto the base and bake for an hour and 15 minutes, until the cake is golden around the edges but still soft in the center. Turn off the oven and leave the cake inside with the door closed for another hour, until completely set. Remove from oven and cool completely.
5. Put the pineapple and the powdered sugar into a saucepan over low heat. Mix the water with the cornstarch in a glass, then pour it into the saucepan, whisking constantly until the mixture thickens. Remove from heat. Blend until smooth with an immersion blender or food processor. Cool completely.
6. Beat the heavy cream with the powdered sugar until firm. Frost the cake with the whipped cream. Sprinkle the pineapple syrup on top. Cover and chill in the fridge for at least 6 hours before serving.