Sift flour and baking powder into a mixing bowl.

Add 1/3 cup of sugar, 1/3 cup of butter, one egg, and a pinch of salt.

Mix until a loose dough forms, then knead briefly to create a smooth pastry.

Wrap in foil or plastic wrap and chill in the refrigerator for 45 minutes.

Separate the remaining 6 eggs.

Put the egg yolks in a bowl, beat, then whisk in 3/4 cup of sugar, lemon juice, and cottage cheese until mixed.

Sift in the cornstarch and mix well.

In a separate bowl, whisk the egg whites until stiff.

Fold the egg whites into the egg mixture.

Gently stir in the cream.

Roll out the pastry dough onto a floured work surface into a 13-inch circle.

Grease an 11-inch springform cake pan.

Carefully lift the pastry into the pan.

Press it down into the corners and along the sides, it should come about 1 inch up the sides.

Bake in a preheated oven at 375°F for about 10 minutes.

In a bowl, rub the remaining flour and butter until the mixture resembles breadcrumbs.

Mix in the remaining sugar and the vanilla extract until a loose crumble forms.

Remove the pastry base from the oven and reduce the heat to 350°F.

Pour in the cake filling, then sprinkle with the crumble.

Bake for about 40 minutes, then cover the cake with foil and bake for a further 20 minutes.

Remove the cake from the oven and allow to cool.

Dust with powdered sugar and whipped cream (optional).