For the biscuit:
- 230 g flour
- 220g caster sugar
- 6 eggs
- 1 teaspoon baking powder 7 g
- ¼ c. teaspoon salt
- 30 cl cream
- 200g cream cheese
- 200g cherry jam
- 2 c. tablespoons icing sugar
- In a bowl, beat eggs with sugar until the preparation triple volume. Fold in the sifted flour with salt and baking powder. Mix for a paste without lumps.
- Pour batter into two molds of 22 cm in diameter. Bake cookies in preheated oven at 170 ° C for 15 to 20 minutes. Remove cookies from oven, let cool 10 minutes before removing from pan.
- Fit the cold whipped cream. Whisk the cheese to make it smooth. Stir in whipped cream cheese for a homogeneous foam and airy.
- Spread the jam on a biscuit, place over cheese foam and cover with the second cookie.
- Sprinkle sugar cake ice, garnish with cheese mousse rosettes and some cherry jam.