Ingredients:

• For the dough:
  50g lemon juice
  1 teaspoon lemon zest
  30g vegetable oil
  4 eggs
  120g sugar
  120g flour
  4 g baking powder
• For the lemon filling:
  3 eggs
  135g lemon juice
  1-2 tsp lemon zest
  190 g of sugar
  10g cornstarch
• For the cheese filling:
  400g whipped cream
  80g caster sugar
  200g cream cheese
  1 teaspoon vanilla extract
• For the syrup:
  100g water
  60g of sugar
  15g lemon juice

Directions:

1. In a bowl, combine the lemon juice, zest and oil.
2. Whip the egg whites and gradually add the sugar. Then add the egg yolks as well.
3. Apart mix flour and baking powder. Sieve them and add them to the batter.
4. Finally add the lemon juice mixture from before.
5. Pour the dough into a mold (20 cm in diameter) and bake in a preheated oven at 160° for 35 minutes.
6. In a saucepan, combine the eggs, lemon juice, lemon zest, sugar and cornstarch.
7. Cook the cream on the stove and stir continuously until it thickens.
8. Sieve the cream and leave to cool, covered with plastic wrap.
9. Whip the cream with the sugar, then add the cream cheese and vanilla.
10. Thin the cake and cut it into 3 equal layers.
11. Moisten the cake with a syrup made from water, lemon juice and sugar.
12. Assemble the dessert by filling the cake with lemon cream and cream cheese.
13. Also use the cheese cream to coat the whole cake, then let it chill in the refrigerator for 6 hours