For the sponge cake base, melt the butter in a saucepan and allow to cool slightly. Beat the eggs with the sugar and 1 pinch of salt in a food processor or with the whisks of a mixer for about 7 minutes until creamy and thick. Sift flour, mix with coconut flakes and fold into eggs. Stir in melted butter.
2. spread the mixture on a baking tray lined with parchment paper until smooth and bake in a heated oven on the 2nd rack from the bottom at 200 degrees for 7 minutes (gas 3, convection oven 180 degrees). Remove the base with the paper from the baking tray. Place with the paper facing upwards on a work surface sprinkled with sugar, brush the paper with a little water and peel off. Cut out 6 circles of 10 cm ø and set aside wrapped in cling film.
For the cheese cream, soak the gelatine in cold water. Bring milk to a boil, whisk egg yolks with 50 g sugar until creamy, gradually fold in hot milk. Heat egg milk in a baking bowl over a hot water bath while stirring until creamy.
Squeeze gelatine well, let it melt in the hot egg milk. Cool for 5 minutes.
Stir the curd, lime zest and lime juice into the egg mixture. Refrigerate for about 45 min until mixture binds slightly, stirring once.
Whip the egg whites with the remaining sugar until stiff. Whip the cream until stiff. Place the cut out dough slices in metal rings (10 cm ø). Fold in the whipped cream first, then the snow.
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