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1
Separate the eggs.
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2
Preheat the oven to 180C.
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3
Sift the flour.
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4
Draw two 8 x 27 cm rectangles onto a sheet of parchment paper.
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5
Draw lines in 3 cm increments.
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6
For the sides, see Hint 1.
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7
Draw two 13 cm diameter circles on another sheet of parchment paper.
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8
This is for the bottom and the cookie sandwiched in the middle.
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9
Put the egg whites in a bowl.
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10
Add the sugar in 3 batches while beating the egg white to make a stiff meringue (it should form stiff peaks).
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11
Add the egg yolks one by one, mixing them in well.
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12
Add cake flour and fold it in using a rubber spatula.
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13
It can still be a bit floury.
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14
Please be sure not to over mix.
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15
Fit a 1 cm diameter circular tip onto a piping bag, and put in the batter.
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16
Flip the lined parchment paper and lay on a baking sheet.
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17
Pipe the batter onto the paper following the guidelines.
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18
If you leave a little space in between each line, it will be very nice looking when done.
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19
When the batter is all piped out, dust evenly with powdered sugar using a tea strainer.
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20
Leave for 1 minute and then dust with sugar again.
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21
Bake for about 10 minutes.
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22
When the pieces are golden brown, cool on a rack, paper and all.
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23
When the fingers are cool, take the paper off.
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24
Bake the circular base the same way.
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25
Form the circles in spirals starting from the center.
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26
Do it in one go without stopping.
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27
Dust powdered sugar as with the side pieces, and bake for about 10 minutes in a 180C oven.
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28
Cut 5 mm off the perimeters of the circular base, and 1 cm off one edge of the rectangular pieces.
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29
Line the sides of the cake mold with the side pieces with the browned sides facing out.
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30
Cut off excess crust.
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31
Line the bottom with one of the circular pieces with the browned side facing down.
