Knead a shortcrust pastry from the top ingredients and immediately press it into the prepared mold, also raising the edge.
Then refrigerate.
In the meantime, prepare the filling: Beat 3 egg whites until stiff, mix egg yolks with sugar until creamy, stir in remaining ingredients, lastly add beaten egg whites.
Pour the filling on the pastry case and bake at 175 degrees for about 50 minutes, test with a stick.
The cake is still soft when pressure tested and then becomes firmer when cooled.
Let cool in the form, sprinkle with powdered sugar when cool.
