Ingredients:

•   2 lbs    Ricotta Cheese
•        6    Eggs
• 300 g    Sugar
•        2    Vanilla Pudding Powder, unsweetened
•   14 g    Baking Powder
•   50 g    Raisins
• 20 ml    Rum
•             Confectioners sugar for Dusting

Directions:

Soak raisins in rum for 30 minutes.
Separate eggs and beat egg white with 2 Tbs warm water till stiff peaks form.
Combine cheese, egg yolks, sugar, vanilla pudding powder and baking powder and beat until frothy.
Carefully fold in the egg whites with a whisk.
Butter a 10½ inch spring form and coat it with breadcrumbs. Pour in the batter, sprinkle the strained raisins on top and push them into the batter.
Bake at 350˚F for 60 minutes.
To prevent the cake from falling:
After 30 minutes baking, carefully loosen the perimeter of the dough with a knife from the spring form (but do not remove form) and cover the top of the form with aluminum foil and bake covered until done.
Center of cake should be firm and a toothpick should come out clean.
Dust with confectioner’s sugar after it cools down.