JATZ BISCUIT CAKE
22 jatz biscuits crushed finely
120g pecan nuts crushed fairly finely
3 egg whites
1 c caster sugar
2 teas vanilla
Icing sugar to dust
Preheat oven to 170 degrees. Line the base of a 20cm round tin with baking paper.
Then butter and flour the tin.
Mix the biscuits and nuts together and set aside.
Whip egg whites and salt till foamy then slowly shake in sugar, a little at a time, beating all while. Once it's all added continue to beat until the mixture is stiff and glossy. It will take about 5 minutes. With a spatula swirl in the vanilla then very gently fold in the biscuit nut mix till just combined. Scoop carefully into prepared tin and smooth down very gently.
Bake for 40 minutes until top seems crusty and middle seems set. Leave to cool on a rack for 10 minutes before trying to remove from tin. Sprinkle with icing sugar to serve.