– Separate the egg-whites and yolks. Mix the flour and milk to prepare béchamel sauce, add 1 tbsp butter and 5 yolks at the end, cool.

– Warm up the rest of the butter with the sugar, add zest.

– Put the butter and sugar paste to the béchamel sauce and stir.

- Beat the egg-whites, mix with the paste, put into the cake tin and bake for 35 minutes

– Decorate with the lemon peel and serve hot.