Ingredients:

6 eggs
A pinch of salt
A pinch of citric acid
180 g of sugar
200 g of flour
1 teaspoon baking powder
70 g of vegetable oil
70 g of milk
200 g of white chocolate
500 ml of cream
100 g of icing sugar
250 g of curd cheese
Coconut flakes to decorate
Preparation:

Preheat the oven to 170 degrees Celsius. Butter and flour a 26cm mould.
Separate the egg whites from the yolks. Add a pinch of salt and a pinch of citric acid to the egg whites and whip them until stiff. Gradually add sugar and continue to beat until stiff peaks form.
Add the egg yolks one at a time to the whipped egg whites, mixing gently.
Sift the flour and baking powder and add them to the egg mixture, alternating with the vegetable oil and milk. Mix gently until you obtain a smooth mixture.
Pour the batter into the prepared pan and bake in the preheated oven for 45 to 50 minutes, or until the cake is golden brown and an insert comes out clean.
Once cooked, let the cake cool thoroughly.
Melt the white chocolate in a bain-marie or in the microwave and let it cool slightly.
Whip the cream with the icing sugar.
Cut the cooled cake into three horizontal layers. Lightly wet each layer with milk.
Spread a layer of cream on each cake layer and add small pieces of curd cheese.
Overlap the cake layers and cover the entire cake with the remaining cream.
Decorate the cake with coconut flakes and pour the melted white chocolate over the top.
Place the cake in the refrigerator for at least 4 hours before serving to cool and solidify.