Rum Torte

Prepare the dough and let it rest in the mold

Make the filling: In a saucepan, mix the gelatin, 2/3 cup of sugar, and slightly beaten egg whites

Add the lemon juice, water, and grated lime zest

Cook over medium heat, stirring constantly, until the mixture thickens and the gelatin dissolves

Remove from heat

Let it cool

Add the rum

Place in the refrigerator until it starts to firm up

Beat the remaining 4 egg whites in a snow-like consistency

Gradually add the sugar, beating well until stiff peaks form

Fold into the gelatin mixture

Pour into the prepared dough and refrigerate until firm

Serve with whipped cream and lime slices if desired

Serves 8.