Keukenhof Gardens, Lisse Netherlands

½ lb. unsalted butter, softened
1 c. sugar
10 large eggs, separated
1/8 tsp. salt
1 c. unbleached flour
2 tsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground cardamom
¼ tsp. ground clove
2 T. confectioner’s sugar

Cream butter and sugar together with an electric mixer.  Beat in the eggs yolks.  In a separate bowl with clean whisk/beater, beat eggs whites with salt until stiff.  Fold egg whites into yolk mixture.  Fold in flour.  Divide batter equally in two bowls.  Stir spices well into batter in one bowl.
Preheat broiler.  Butter a  9” springform  pan and line bottom with no-stick parchment paper.  Spread ½ c. spice batter into the pan to form a thin layer throughout the pan.  Place under broiler for 2 minutes, or until layer is firm and lightly browned.  Spread ½ c. plain batter over the spice layer and return to broiler.  When that layer is firm and lightly browned, spread another ½ c. of spice batter on top.  Continue layering and broiling until all batter is used up.  (As layers build up, lower oven shelf slightly to avoid burning.)

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