1.    Find two large bowls, a deciliter measure, a spatula, and an electric whisk.

2.    Separate egg yolks and whites into each bowl.

3.    Add the sugar to the egg yolks and whisk until the mixture is fluid and almost white (this is called an egg snap).

4.    Wash and dry the whisks.

5.    Whisk the egg whites until completely stiff.

6.    Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

7.    Crush the rusks into the egg snap.

8.    Gently fold the egg whites into the rusk mixture with a spatula.

9.    Pour the batter into a greased tart or springform pan.

10.  Bake the cake for 35 minutes.