Ingredients:

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

Directions:

1. In a bowl, combine the lemon juice, zest and oil.
2. Beat the egg whites and gradually add the sugar. Then also add the egg yolks.
3. Apart from mixing the flour and baking powder. Sift them and add them to the dough.
4. Finally add the lemon juice mixture from before.
5. Pour the dough into a mold (20 cm in diameter) and bake in an oven preheated to 160° for 35 minutes.
6. In a saucepan, combine 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 let it cool covered with plastic wrap.
9. Whip the cream with the sugar, then add the cream cheese and vanilla.
10. Refine 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 curd and cheese cream.
13. Also use the cheese cream to coat the entire cake, then let it cool in the refrigerator for 6 hours.