For the dough whisk eggs with 1 Cup of sugar. Then add vegetable oil, yogurt (which is pre-stirred soda), add cocoa powder, mix everything. Then add flour, mix well until smooth lastly add chopped nuts, stir and pour the dough into the oiled dish.

Put the form with the dough in the pre heated oven and bake for about 50 minutes at a temperature of 200 deg. Generally, the cakes turn out fragile, so you can divide the dough into 3 parts and bake the cakes separately, then the baking time by one layer, respectively, will be reduced. But if you are lazy or have no time, then you can bake one cake, in principle, the middle layer a little break, but, in my opinion, it is even more interesting looks. I divided the finished cake into 3 pieces, and cut the "cap" on top.

For the cream mix cold milk, a Cup of sugar and semolina, put on fire and, stirring constantly, cook until thick (boil quickly).

Next, prepare the lemon. It can be ground entirely, but it is best to remove the zest, chop it, then remove the thick white skin from lemon, remove the seeds and chop the flesh. Put chopped lemon in a little cooled down the workpiece to the cream and stir. Whisk the butter. Since there were questions about how his whip, just in case focus on this. Oil whisk on the slowest speed (and of course it has to be butter, not margarine. It is better to take less oil, but of normal quality).

Then gradually add our cooked semolina mixture (it needs to cool), whisk on medium speed. When all the cream is whipped until smooth, turn speed to maximum and beat for another few minutes until fluffy. Here's our cream.

The liquor mix with water 1 : 1. Each cake as it should impregnate better from both sides, and carefully around the edges. Cake – cream cake – cream, etc. the Last cake I put a crumb top, and part of the crumb crumbled and added to the remnants of the cream, just to make it look more interesting. Because the cake was intended exclusively for home tea, no I do not (though usually they don't). As with every cake, it is certainly better to keep overnight in the fridge... in the morning get cut off a piece and enjoy! Bon appetit!