Preheat oven to 400 °F (200 °C).

Cream the egg yolks with the confectioner’s sugar.

Beat the egg whites, add granulated sugar, and beat to stiff peaks.

Fold the beaten egg whites carefully into the yolk mixture along with the flour.

On parchment paper, draw six circles of about 9in (23 cm) in diameter, divide up the batter onto the circles, and spread it smooth.

Bake all 6 torte bases one after another for about 8 minutes each.