I mixed the egg whites with a pinch of salt and sugar until I got a strong meringue.
I added the yolks, water, oil and vanilla in turn.
I mixed the flour with the baking powder and cocoa.
I added from the flour and cocoa mixture over the egg whites, in a few tranches, mixing lightly with a spatula.
I lined the tray with baking paper and baked the top in the preheated oven for 20-25 minutes (toothpick test)
I put the milk on the fire until it reached the boiling point.
In a bowl I mixed flour, pudding powder, lemon peel, sugar and vanilla sugar.
I gradually started to add hot milk, stirring well so that no lumps formed.
I added the lemon juice and then I put the mixture on low heat until it thickens.
I mixed the soft butter at room temperature until it became frothy.
I added spoon by spoon of chilled lemon cream mixing well until I got a fluffy cream.
I spread the cream over the counter and put it in the fridge until the cream hardened.
I portioned the cake into suitable cubes. (I also made some in the shape of a diamond). I melted the chocolate with whipped cream and then I glazed each piece.
I mixed the whipped cream well with the sugar. With the help of a posh I sprinkled whipped cream over the pieces of cake.
I decorated with lemon slices but it is optional.