Cream Cheese with Cinnamon and Wine Biscuits

Soak the gelatine. Mix cream cheese with powdered sugar and cinnamon. Squeeze the gelatine well, dissolve with a little rum and stir into the cream. Beat the cream until not too stiff and fold in carefully. Warm the Grüner Veltliner slightly and briefly infuse the biscotti one by one. Layer the cream and the biscuits alternately in glasses. Leave to set in the refrigerator for approx. 90 minutes. Garnish the cream with fruit (e.g.: grapes), mint and the sponge cake. For the sponge cake, whisk the yolks with the powdered sugar until foamy. Beat the egg whites with the granulated sugar until firm and fold in. Sift the flour and stir in carefully. Fill the mixture into a piping bag with a smooth nozzle. Spoon the biscuits onto a baking tray with baking parchment and sprinkle with a little (!) powdered sugar. Bake the biscuits at medium heat (170-180°C) with the oven slightly open until golden brown. Immediately remove the biscuits from the paper!

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