Recipe: Delice au spéculos

Savoie Cake
Beat the egg whites until very stiff with a pinch of salt. Set aside.
Whiten the egg yolks with 250g (8.75 oz) of sugar. Gradually add the 150g (5.25 oz) of flour and 50g (1.75 oz) of cornstarch by sifting this mixture.
Add 1/3 of the beaten egg whites and whisk vigorously. Fold in the remaining egg whites.
Bake for approximately 40 minutes at 150°C (300°F) in a tall mold with removable sides.
This cake will serve as the base.
Filling
Beat the egg whites until very stiff. Add the sugar. Then the fromage blanc as well as the mascarpone and beat with a mixer.
Grind the spéculos into a very fine powder and fold them in homogeneously
Heat the lemon juice and incorporate the six gelatin sheets previously softened in cold water. Let cool slightly then incorporate this mixture into the preparation.
With the Savoie cake still in the mold with removable sides, spread this preparation on top.
Place everything in the refrigerator for at least one hour.
Glaze
Heat the coffee and incorporate the spéculos reduced to a powder then the two gelatin sheets previously softened in cold water.
Glaze the cake and immediately return to the fridge for a good hour.
Unmold at serving time by removing the sides of the mold.