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4. Lastly, 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, mix the eggs, lemon juice, lemon zest, sugar and cornstarch.
7. Cook the cream on the stove, stirring continuously until thickened.
8. Sieve the cream and let it cool covered with some plastic wrap.
9. Whip the cream with sugar, then add 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 both lemon cream and cream cheese.
13. Use the cream cheese to cover the entire cake as well, then chill in the fridge for 6 hours.
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