Sift the wheat flour in a mixing bowl, in which we will put the cold unsalted butter and the baking powder. Knead lightly so that the butter crumbles completely and we will not feel whole pieces of butter in the flour. Add the rest of the ingredients, the sugar, vanilla sugar, egg yolks and sour cream. Knead all the ingredients by hand 3-4 minutes until you get a homogeneous dough. Put the dough on the work table, over which we sprinkled the flour beforehand, and spread it with a rolling pin to the size of the baking tray in which we will bake the cake

Put in the mixing bowl the cottage cheese with the egg yolks, semolina, lemon peel, sugar and raisins. Mix everything with an electric mixer or a whisk (I used a fork) until the ingredients are homogeneous. In another bowl, beat the egg whites of the two eggs with the electric mixer, until we obtain a light foam, which we then mix with the cream cheese.

Mix in a bowl the first three egg whites put aside, with sugar, until we get a hard foam.

Take a baking tray, cover it with baking paper and put the dough spread in it. Bake in a hot oven at 160 degrees for about 10-15 minutes. Spread the cream cheese over the pre-baked dough, and put it in the oven for ten minutes, this time at 140 degrees. Spread the foam over the cream cheese and bake it for another 20 minutes but at a temperature of 120 degrees. If the foam has a slightly golden-yellow color, our dessert is ready and we can take it out of the oven.