Preparation: Break the eggs, wisk the egg white and mix with sugar, vanilla sugar, salt and egg yolk spoon by spoon. Add a mixture of flour, corn flour and powdered sugar. Fill a greased spring form with the pastry and place in the middle of a 395 degrees Fahrenheit preheated oven for 20 minutes until pastry turns golden brown. Warm up water to dissolve Pero and let boil. Whip egg yolks and sugar, add sugar and mix with the boiling Pero using a wisk. Whip while boiling and let cool down. Whip the cream with “cream stiffener” and mix with the cold Pero cream.
Slice the cold biscuit 2 times horizontally. Coat the layers equally with ¾ of the cream and lay the pieces on top of one another. Coat the cake with the remaining cream and let cool down for 3-4 hours. Whip egg whites, sugar, lime juice and vanilla pulp to create a thick mixture in order to coat the cake. Use a spoon to create sharp ends at the top of the cake and cover with sugar. Place in the top of a 395 degrees Fahrenheit preheated oven for 1 minute until the surface turns light brown.
Makes 12 pieces.