First of all, you need to cook a biscuit. Beat the cooled egg whites with powdered sugar and vanilla sugar until stable peaks.
Sift flour to the proteins and mix with a silicone spatula. Transfer the dough into a mold with an approximate diameter of 20 cm. Bake in a preheated oven to 180 degrees 40 minutes, check the readiness with a toothpick.
Cool the finished cake and cut it in half.
For cream, mix eggs, sugar, zest and lemon juice, whisk with a whisk. Then put in a water bath and stirring with a whisk, cook until thickened.
Remove the cream from a water bath, add butter to it and mix until it is completely dissolved, transfer to a jar with a lid, refrigerate and refrigerate for several hours.
Collect the cake and decorate as you wish.
Lemon cream biscuit is very tasty, delicate and has a rich lemon flavor. For biscuit we use only proteins and therefore it turns out to be very tender and airy. You can use the cream for any cakes and desserts, it is perfectly stored in the refrigerator for about 2 weeks, just shift it into a jar with a lid or other sealed dishes. This cake is perfect for your birthday, you can decorate in a variety of ways.