Prepare the cheese mixture – In a large bowl, mix the white cheese, Napoleon cheese, Hassel and vanilla paste together with the egg yolks until evenly combined.
Prepare the meringue – In a separate bowl, beat the egg whites with a whisk at medium speed. When the foam begins to form, gradually add the sugar, until you get a firm but not too stiff meringue.
Combine the mixtures – Using a ladle, gently fold the meringue into the cheese mixture, in three strokes, to maintain airiness.
Baking – Well grease an 18 cm diameter ring and place on a baking sheet lined with baking paper. Pour the mixture in.
Bake in an oven preheated to 140 degrees (turbo) in a hot water bath, for about an hour and a half, until the cake is firm at the edges but slightly wobbly in the center.
Cooling – Remove from the oven and let the cake cool to room temperature. Then transfer to the refrigerator for at least 24 hours to set and combine flavors.

Before serving, sprinkle fresh fruit generously on the surface of the cake – strawberries, raspberries, blueberries or cherries go great together.
For the more adventurous – you can also add whipped cream or any topping you dream of