It is best to preheat the oven to 175°C, top/bottom heat.
Briefly stir the curd until creamy. Then gradually add all the other ingredients for the topping and mix well.
Pour the very liquid mixture into the springform pan and bake the cake for 70 minutes.
In the meantime, beat the egg whites with the powdered sugar until stiff.
After 70 minutes, take the cake out of the oven and spread the egg whites about 1cm thick onto the topping.
Bake again at the same heat for 10 minutes.
Take the cake out, let it cool slightly and carefully loosen the springform pan.
If everything went well, tears should form on the egg white icing as it cools, but it tastes good even without it.
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