Biscuit-Tortenboden

Ingredients:

4 Eggs separated
3/4 cup (150 gr) Sugar
1 cup (125 gr) AP Flour sifted
1 1/2 teaspoons (8.5 gr) Baking Powder
1 teaspoon (4 gr) Lemon Peel (optional)
1/2 teaspoon (4 gr) Vanilla Extract (optional)

1/2 teaspoon (1.5 gr) Cream of Tartar
This helps stabalize the egg meringue even during baking.
You may substitute 1 tablespoon (15 gr) Lemon Juice

Pre heat oven to 350 degrees F

Directions:
1. Whip the egg whites with the vanilla and lemon juice or cream of tartar till stiff.
The lemon juice or cream of tartar will help stabilize the egg whites. Put these into the main
bowl for your batter.

2. Whip the egg yolks till they are creamy, add the sugar.

3. Continue whipping till the mixture falls off the beater in ribbons.

4. Add the Beaten eggs and sugar to the egg whites and gently fold in.

5. For those not use to folding, use a rubber spatula and start at the bottom of the bowl
and use a turning motion, or folding, to mix it in

6. Add the sifted flour and lemon peel by sprinkling in small batches and gently folding in. Be careful to not over mix.

7. Place into a 9 or 10 inch Spring form pan that has been buttered and floured.

8. Bake on the middle shelf for 15 to 20 minutes or till a toothpick comes out clean.

9.Remove from the oven and let cool for 10 minutes before unmolding. You may want to run
a small knife around the rim if it has stuck to the side.