First, take the raisins in a small bowl and soak them in lukewarm water for 15-20 minutes.
Cook the pasta in boiling water with a little salt added until it is soft. After draining the noodles, combine them immediately with 40g of melted butter. Put them aside.
Whisk the egg yolk and sugar in a mixing bowl until frothy. Next, mix in cow cheese, sour cream, vanilla sugar, raisins (that have been drained), and lemon zest. Finally, stir in the 60g melted butter and cooled buttered vermicelli.
Take a large bowl, add 4 eggs white and a pinch of salt. Beat with a mixer until stiff peaks form. Carefully fold the foam into the Romanian cow cheese mixture, not breaking up the bubbles too much.
Preheat your oven to 170°C (338°F).
Now take a 20×30 cm baking pan, then line it with 3-4 phyllo dough sheets. Make sure to spread butter on each sheet before placing them in the baking pan.
In a pan, melt 60g or 5 tablespoons of butter. Take three sheets of phyllo dough and lay them at the bottom of the baking dish to cover the sides. Use a pastry brush to brush melted butter on all layers. Add the cow cheese mixture evenly on top of the dough, then place three more sheets of buttered phyllo dough on top. Use a brush to spread a beaten egg yolk over the final layer.
Bake the cake in the preheated oven for 35-40 minutes. Bake until the top is golden brown.
Allow the cake to cool somewhat, then cut it into equal-sized squares.