Detachable whites from yolks and whisk with the icing sugar in a solid foam. Continuing to whisk, one by one, enter the yolks, add lemon juice.

Almond grind in a blender to a very fine crumb. Added to proteins in the ground almonds, sifted flour and soda. Beat with a mixer on the lowest speed.

Pour the dough in greased with butter form (22-24 cm diameter). Bake in a preheated 180 degree oven for 25-30 minutes until dry matches. I baked the cake in a slow cooker. Capacity 800 Watt mode pastries 65 minutes.

Prepare the cream. Remove from the lemon zest on a fine grater, squeeze the juice. For me, this cake needed one large lemon. In the sponge, I squeezed the juice of half a lemon, the second half and the zest from a whole in the cream. Mix in a saucepan the egg yolks, milk, sugar, vanilla sugar and a spoonful of sifted flour. Lightly whisk to avoid lumps. Put the saucepan on a water bath, and actively stir until thick.

When the cream starts to thicken, add the butter, juice and zest.

Stir, remove from the water bath, cooled. That's the kind of consistency that will be the cream. Smooth, homogeneous, with a rich lemon flavor. I admit that cream-at first I messed. Trusted recipe from an old book. There all the same technology, but without flour. When the mass after 10 minutes to thicken refused I added flour and then the recipe. Everything turned out fine. For you here is the option how to do from the beginning.

Take out the cake from the oven, cooled on a wire rack. Cut lengthwise into two parts, liberally coat with cream lower and upper layer sides. I applied the cream while it was still warm. Optionally, you can decorate with nuts, grated chocolate. I sprinkled chocolate.