Lemon cake

600 g creamy yogurt

75 g almonds

12 g gelatin

6 eggs

6 lemons

1 sponge cake

1,5 glass sugar

Cut 3 slices of lemon, boiled in 250 ml of water until they become transparent, strain the broth, bring it to the boil, add half of the sugar, place the slices of lemons, leave on overnight.

Remove the zest from 2 lemons, RUB on a grater, to set aside a portion for processing, squeeze the juice from the lemons.

Egg yolks to combine with 2 tablespoons of sugar, add the juice and zest of lemons, yogurt.

Soak the gelatine in six times the amount of cooled boiled water, then dissolve in a water bath, to combine with cooked cream, clear and cold, then add in the cream, whites, whipped with the rest of the sugar, slices soaked in a syrup of lemons.

Put the cake in a round shape for the cake, put the cream, smooth.

Remove the cake out in the cold for 2 hours, remove the form, garnish with lemon cake slices lemons and almonds, sprinkle sides of cake with a twist of lemon.