For the base: beating eggs with sugar until blanching, add flour, stirring with a spoon. Pour into a greased and floured baking dish - 28 cm diameter. Bake at 180C. For the cream: cream beating with 6 tbsp powdered sugar. Beating egg whites with the remaining icing sugar. Gelatin mix in a water bath until a homogeneous mass, add to the cream, stir and add the beaten egg whites. Beating fast and pour on the base.