Dough preparation: In a bowl, whisk the egg yolk with the sugar until well combined.

Add the sour cream and the melted butter, then mix until smooth.

Add the flour mixed with the baking powder and stir until a soft dough ball forms.

Line a round springform pan with parchment paper, then press the dough evenly over the bottom and up the sides. Chill the pan with the dough in the refrigerator.

Cheese layer: Blend the farmer cheese until smooth, then add the sour cream, sugar, vanilla, and egg yolks. Mix well, add the semolina, and mix again until fully combined.

Take the pan with the dough out of the fridge and pour the cheese mixture into the pan.

Bake at 355°F (180°C) for 30 minutes.

Meringue layer: About 5 minutes before the cake is done baking, beat the egg whites with a mixer, gradually adding the sugar, until you get a glossy, stiff, foamy consistency.

Remove the cake from the oven and spread the meringue evenly over the top. Return to the oven at 320°F (160°C) for about 15 minutes, until the top is lightly golden.

Once the cake is baked, take it out of the oven and cover it with a large bowl turned upside down, making sure it does not touch the surface of the cake. Leave it like this until the cake cools completely.

After the cake has cooled completely, slice and serve. Enjoy!