Ingredients:
For cake tin (20 cm)
1 lemon
200g flour
200g sugar
8 egg yolks
1/2 bag of baking powder
30 g wheat semolina
7 g starch flour
700 ml milk
4 egg whites
a pinch of salt
1 teaspoon instant coffee
30 grams of powdered sugar
2 tablespoons brandy
Roasting sugar (grilled)
Grease with butter and breadcrumbs and sprinkle on baking sheets
Preparation:

1. Wash and dry the lemon. Grate the peel and squeeze out the juice of half a lemon. Beat the butter until fluffy and mix in 100 g sugar, 4 egg yolks, lemon juice and zest. Then add flour, baking powder, semolina, 30 g cornstarch and 200 ml milk and mix everything well.
   Preheat oven to 200°C.
2. Grease the baking dish with butter and sprinkle with breadcrumbs. Salt the egg whites, beat until stiff and mix into the dough. Pour the dough into a mold and bake for 45 minutes. Shake the cake onto a wire rack and let it stand for 12 hours or overnight.
3. For the filling, bring 500 ml milk, instant coffee and 100 g sugar to the boil. Stir in 4 egg yolks and 40 g starch flour. Stir, cook for 1 minute, then let the mixture cool. Beat 300 g butter and powdered sugar until fluffy. Add the filling with the brandy.
4. Cut the wreath crosswise twice. Spread with two thirds of the filling. Decorate the cake with the remaining cream.
   If you like the recipe please leave a comment, thank you