Instructions: * Sour cream of less than 5% fat
** Powder

Separate the eggs. Beat the egg whites with the sugar to make a solid foam. Mix the other ingredients in a separate bowl. Add the foam with light movements. Pour into a baking pan of 26 cm diameter. Bake for 10 minutes in a preheated hot oven, then lower temperature to medium and leave the cake in for about 45 minutes. When ready (check with a tooth pick), let it cool down for at least 10 minutes in the partly open oven.

Beat the cream with the rest of the instant pudding. Put this on the cake in a thin layer. Spread some chocolate crumbs or minced nuts for decoration.

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