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Ingredients:

For the base:
2 tube packs of Ritz crackers (180gr total)
1 1/2 cups walnuts or chopped pecan
8 egg whites
1 cup sugar
1/4 tsp cream of tartar
1 teaspoon baking powder (NOT baking soda)
1 pinch of salt
1 tsp of natural vanilla extract

For the cheese frosting:
2 8oz packages of cream cheese room temperature
3/4 cup sour cream
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1 box of sliced strawberries or chopped mangos

Instructions:
1. Prepare a 9" round springform pan with parchment paper in the bottom and greased on the sides.
2. Chop the nuts coarsely with a knife or food processor. Chop the crackers coarsely with a knife. Both the nuts and crackers should not be in super small pieces. Separate the yolks and whites.
3. In a mixer beat the egg whites at medium / high speed until they have a firmer consistency and small peaks are formed when lifting the mixer. Add the salt and cream of tartar and whisk a couple more seconds. While still whisking add the sugar gradually in a waterfall technique, then add the vanilla and baking powder.
4. Preheat the Brava to 350F
5. Gradually add the nut and cracker mix to the egg whites in a folding motion with the spatula without over mixing so the egg whites don’t deflate.
6. Pour the batter in the prepared round springform cake pan spreading carefully all over the pan. Place on the metal tray and bake 45 minutes or until it turns a light golden color and is firm to the touch. Take out of the oven and let it cool down.
7. While the base cools down prepare the frosting. Whisk the cream cheese, sugar, vanilla and sour cream.
8. Once the base is completely cooled down, top it with the cream cheese frosting and decorate with sliced strawberries or mango. Refrigerate until ready to serve.