Maar maakt cakemeel een groot verschil dan?

I suppose the difference is that  a 'biscuit' doesn't have butter in the recipe, giving you a very light base to work from.

A biscuit always needs a filling, and a layer of buttercream otherwise it's too dry.

So...
For one deep 20cm tin or 2 shallow 20cm tins...
Weigh 4 eggs (small to meduim, not large) in their shells..mine weighed 251grms.
Then all your other ingrediants are the same...
251grms feine sugar
251grms cakemeel, ive used Koopmans (i think). Other flours will not work
251grms butter/margarine

1. Cream the sugar and butter till its pale in colour, around 10mins on high speed.
2. Add one beaten egg and one small spoon of cakemeel..mix to a silky paste...if it looks like its split add more cakemeel.
3. Continue step 2 till all eggs are mixed into batter mixture and is silky and airy.
4. Stop using mixer and with a metal spoon, fold in the rest of the cakemeel gently and slowly.
5. This should now look like a bread dough...it is not runny or liquid.
6. Put into tin or tins..
Bake on 180c for 35mins one tin......20mins 2 shallow tins..checking all the way with a knife or knitting needle to see if inside is cooked. One tin may need 45mins.

When cooled slice in half and spread with swiss buttercream and strawberry jam. The shallow 2 tins, do the same.
Sprinkle top with icing sugar...
Voila....
Let me know what you think...as i say it isnt quite 100%...but nearly. The texture should be light and airy and taste rich. The only problem i had was the top is crispy which it shouldnt be, but its quite nice...lol