1. Separate the whites from the yolks. 2. Mix the curd cheese and mascarpone well with the egg yolks and sugar. 3. Cut the vanilla bean lengthwise and remove the seeds. Grate the zest of the lemon. Add these ingredients to the cheese mix. Finish with the cornstarch. 4. Work vigorously to obtain a smooth preparation. 5. Beat the egg whites until stiff and add them to the dough very gently so as not to break them. 6. Line the bottom of a 28 cm spring- form baking tin with baking paper. Butter and flour with corn starch the edges of the pan. Arrange the cran-berries in the bottom of the pan be- fore pouring in the mixture. 7. Bake in a preheated oven at 170 °C for 45 minutes. After baking let the cake cool for some time in the oven. Remove the cake from the tin after it has cooled completely. Remove the baking paper before placing it on a serving dish. Recipe : Jacqueline Feyder In collaboration with "Sou schmaacht Lëtzebuerg"
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