Method

Crush the spices, then dry-fry for a minute.

Pour the milk into the pan and set aside for 30 mins to infuse.

Melt the butter, use a little to butter a 10" springform cake tin, then mix with the ginger biscuit crumbs. Spread this mix over the base of the tin pressing down firmly and evenly. Place the cake tin on a baking sheet - as butter will leak out as it bakes.

Rub the cottage cheese through a fine sieve into a large mixing bowl, add the cream cheese and beat well.

Separate the eggs, mix the yolks into the cheeses and place the whites in a clean bowl.

Sieve cornflour over cheese mix and fold in. There may be some lumps but these will disappear as you mix the other ingredients into the cheese mix.

Add vanilla, soured cream and citrus zests.

Strain the milk and add, mix well.

Add the sugar to the egg whites and whisk until stiff. Fold this into the cheese mixture.

Place any fruits in syrup such as prunes in armagnac on the biscuit base.

Pour the cheese mixture on top.

Bake for 11/4 hrs - 1 1/2hrs . Once done leave in oven to cool.

The cake will rise dramatically and split, but this adds to the effect.