Step 1

Preheat the oven to 350° / 180°C.

Step 2

Separate eggs. Put them into different mixing bowls.

Step 3

Mix vanilla extract and agave syrup together with the egg yolks and beat it until light yellow.

Step 4

Put cottage cheese into the bowl with the yolk and mix them well.

Step 5

Add the optional corn starch as well. Corn starch gives a solid structure for the cake but it can be left out if we are after a low carb cake. Mind to drain the cottage cheese before mixing it with the eggs then as the middle of the cake will be too soggy otherwise.

Step 6

Beat egg whites with electric mixer until hard peaks form.

Step 7

Fold egg whites with the cottage cheese batter carefully.

Step 8

Sprinkle raisins on top. Don't worry if they sink.

Step 9

Pour batter into the cake form and put it in the preheated oven for 40 minutes.

Step 10

Turn oven to 300°F / 150°C and leave the cake in for another 20 minutes. Check if the middle is solid enough by shaking the cake with the tin gently. If the middle of the cake wobbles it means that there is still fluid inside. If the inside is still wobbly and the outside hasn't turned to coal yet then put the cake back and check it every 10 minutes if it's ready. When the outside of the cake reaches our predefined limits of edibility take it out of the oven anyway and accept defeat. The cake will still be edible but with a runny inside much less presentable so we may have to eat it up the whole alone or feed the kids with it as a healthy breakfast option.

Step 11

Take the cake out and let it cool down before slicing it up.

Step 12

For more joy serve it with raspberry syrup.