Divide the egg whites from the yolks and place them in two deep mixing bowls. Beat the yolks with nutmeg and white pepper (you can also use freshly ground black pepper) and start adding melted butter. Beat for at least 5 minutes to get a firm emulsion. Now add sour cream or Mascarpone and crumbled feta. Keep mixing at a high speed to get a smooth consistency.
Add finely grated parmesane and aged goat cheese. (You can use any kind of aged cheese but make sure it's finely grated)
Add powdered grass fed beef gelatine and keep mixing for another 3 to 4 minutes. Leave the mixture in the refrigerator.
Now beat the egg whites with apple cider vinegar until you get a firm peak meringue.
Start adding bit by bit of the eggwhite meringue to the egg yolk and cheese mixture. make sure you don't loose the volume by gently folding the mixture using a spatula.
Preheat the oven to 170ºC (340ºF) Grease the bundt cake pan with some coconut oil and pour in the batter. Bake the cake for 60 minutes without opening the oven.
Remove the cake from the bundt cake pan (I used silicon bundt cake pan so it was very easy to flip it out) Cut it and serve when it cools down halfway.