Rum and Lemon Cake (Daiquiri Cake)

MAKE THE CAKE BASE: Preheat your oven to 350°F

Mash the biscuits in a blender or food processor

Add the melted butter and mix well

Press the mixture into the bottom of a removable 9-inch springform pan

Bake for 10 minutes, then let it cool before filling

MAKE THE FILLING: In a small saucepan, combine the gelatin, heavy cream, egg whites, lemon juice, and water

Bring to a simmer over medium heat, stirring constantly, until the gelatin is dissolved

Remove from heat, stir in the grated lemon zest, and let it cool

Stir in the clear rum and refrigerate until thickened and firm

Beat the egg whites until stiff peaks form

Mix in the remaining heavy cream, a little at a time, until stiff peaks form

Fold in the gelatin mixture, stirring gently

Pour over the reserved cake base and refrigerate for 4 hours or until firm

When serving, remove the springform pan sides and decorate with whipped cream and lemon slices (optional)

Cooks per serving: 452 calories

Note: To hasten the thickening of the filling, refrigerate it over an ice bath, stirring constantly, until firm

If the filling becomes too thick, warm it in a water bath to loosen it again.