Cut three lemons into slices and boil them in 1 cup water until they become transparent. Filter the broth, add half of the sugar and bring to a boil. Add lemon slices to the broth and let it stay a night.

Grate zest of 2 lemons, leave some for decoration. Squeeze the juice out.

Beat the egg yolks with 2 tablespoons sugar. Add lemon zest, juice and cream yogurt.

Soften gelatin in cool boiled water (1:6), stir over the low heat until dissolved. Mix it with the prepared cream and place in a refrigerator. To the cooled gelatin mass add egg whites, beaten up with the rest of the sugar, and the lemon slices from the syrup.

Put the sponge scone into a ring-shaped cake tin. Cover the cake with cream, level. Refrigerate for 2 hours, when chilled remove sides of a tin. Decorate the cake with almond and lemon slices, sprinkle the sides of the cake with grated lemon zest.