Melt the butter in a water bath and refrigerate. 4 eggs beat with a mixer for about 10 minutes with 50 gr. sugar, add a pinch of salt. Mix flour with coconut and add to the whipped mixture, stir.
Pour in melted butter and mix again.
Pour the finished dough onto a flat baking sheet of covered parchments with a thickness of about 1-2 cm. Bake at 200 degrees for 10-15 minutes.
Pull out the cake from the oven and turn it along with parchment onto a kitchen towel, sprinkle it with 2 tbsp. l Sahara. The paper should be on top, it needs to be slightly wet, wait a few minutes and remove. This is done so as not to damage the cake. Cut the circles out of the cake using a pastry ring, cover the cut circles with cling film and start cooking the cream.
Soak gelatin in water. Divide the remaining eggs into proteins and yolks. Add 50 g to the yolks. sugar and beat until creamy, then gradually add warm milk constantly stirring. Then put on a slow fire and cook until creamy, then add squeezed gelatin, remove from heat and let stand for 5-10 minutes.
Of the limes, we need 2 tbsp. l zest and 8 tbsp. l juice, add all this to the curd, then put the egg cream to the curd, mix and refrigerate for 1 hour, after 20 minutes, mix.
Beat the whites with the rest of the sugar in a stable foam. When the curd has cooled, add whipped whites and cream whipped into a thick foam. Place the biscuit in the pastry ring, fill it with a little crushing cream, then carefully remove the ring and place the cakes in the refrigerator for 2 hours.
Before serving, you can sprinkle with powdered sugar or lime zest.
Portion biscuit cakes turn out to be very tasty, they are served with cottage cheese and egg cream with zest and lime juice, which perfectly sets off the taste. Sheet gelatin in this recipe can be replaced with a regular one, a sheet of gelatin weighs about 2 grams. that is, we need 10 grams. granular. You can also decorate cakes with fruit slices or berries.