by Lori Neff
One of my family's favorites!
1 biscuit layer made with:
- 6 eggs, separated
- 2 Tbsp warm water
- 200g sugar
- 75g flour
- 75g corn starch
- lemon rind
Beat egg yolks with 2/3 of the sugar until foamy, add lemon rind.
Beat egg whites with the rest of the sugar until stiff peaks form and pour over beaten egg yolks.
Add the sieved flour and corn starch, and carefully lift and fold under until everything has been incorporated.
Put batter into a greased 9-inch springform pan.
Bake at 400F for 30 minutes (until an inserted wooden skewer comes out clean)
This biskuit recipe is used for many tortes. Some call for one layer - just half this recipe.
Cake can be used as is after it has cooled, or slice in half horizontally for two uses, depending on how thick of a cake you want to make.Filling (topping):
- 500g cream cheese
- 500 ml whipping cream
- 3 envelopes gelatine
- 200g sugar
- 200g (or more) coconut flakes
- coconut milk
- Raffaelos for garnish
Sprinkle gelatine over approx. 6 Tbsp coconut milk, let stand awhile and warm mixture;
Mix cream cheese with 6 Tbsp coconut milk and sugar, slowly add melted gelatine, carefully add whipped cream and enough coconut flakes according to taste.
Place baked and cooled biscuit in spring pan frame, spread filling evenly on cake, cool overnight and remove frame.
Decorate with Raffaelos (1 ball per slice) and coconut flakes (looks like snow on the cake)