Mix vanilla extract and honey or sweetener of choice with the egg yolks and beat until light yellow.
Put cottage cheese into the bowl with the yolk and mix them well. Add the optional corn starch too. Corn starch gives a solid structure for the cake but it can be left out. Mind to drain the cottage cheese before mixing it with the eggs then as the middle of the cake will be too soggy otherwise.
Beat egg whites with electric mixer until hard peaks form.
Fold egg whites with the cottage cheese batter carefully.
Sprinkle raisins on top. Don't worry if they sink.
Pour batter into the cake form and put it in the 350° / 180°C preheated oven for 30 – 40 minutes.
Take the cake out and let it cool down before slicing it up. Serve it with raspberry syrup.