Lemon Cake with Whipped Cream

Combine the cake ingredients and pour the mixture onto a lightly floured surface, forming a circle with a diameter of 27.5 cm

Place the dough into a round refractory mold, pressing it gently to the center of the mold

Gently press the edges to seal, then refrigerate for 1/2 hour

Bake the oven at strong heat (200°C)

Poke holes in the cake with a fork and bake for 8-10 minutes, or until golden brown

Remove from the oven and let cool

Mix together the cornstarch, flour, sugar, and salt in a medium saucepan

Gradually add 2 cups of water, stirring until smooth

Bake over medium heat, stirring constantly, until the mixture thickens

Add a little of the mixture to the egg yolks and beat well

Combine the egg yolks with the remaining mixture in the saucepan, stirring well and cooking for 5 minutes over low heat

Remove from the heat, add the remaining ingredients, and fill the cake

Bake the oven at 200°C

In a medium bowl, beat the egg whites and cream of tartar until stiff peaks form

Gradually add granulated sugar to the egg mixture, beating well after each addition

Beat until firm, then spread over the filling to the edge of the cake, rotating the spatula to decorate

Bake for 7-9 minutes or until the whipped cream is golden brown

Let cool completely, about 2.5 hours

To serve, cut with a damp knife.