Lemon Cake

Ingredients:

1 pcs. sponge cake

6 pcs. lemon

6 pcs. egg

600 g creamy yogurt
some yogurt to choose? we'll show

75 g almonds

12 g gelatin

1/2 glass sugar - 1

3 lemon slice and boil in 250 ml of water until transparent. Filter broth and bring to a boil and a half of sugar standards. Place lemon slices in it and leave overnight.

Remove the zest from 2 lemons, grate, leave some for decoration. Squeeze the juice from the lemons.

Whisk the egg yolks with 2 tablespoons of sugar, add the zest and lemon juice and yogurt.

Gelatin soak in cold boiled water (1: 6), and then shoot forth in a water bath. Enter it into the prepared cream in the fridge. Then add the cooled mass with the remaining sugar whipped whites and lemon slices in syrup.

Biscuit put in a ring-shaped cake. Put the cream on the cake and smooth it. Put the cake for 2 hours in the refrigerator, then remove the ring. Arrange cake with almonds and lemon wedges. Sides of cake sprinkle with grated lemon zest