# After blending the mixture of eggs and
sugar for 10 minutes, add
yogurt, vegetable oil,
flour, baking powder and grated
lemon rid in it, mix.
# Pour the mixture into the greased, circle shaped oven tray. Bake it in the oven which is preheated a little for 50 minutes with 356 F.
# Rest the cake for 10 minutes, after taking it from the oven. Transect it into 2 pieces.
# Meanwhile prepare the cream. Add cold water into the cold
milk, and add
flour, starch and
sugar, mix to get a smooth mixture. Cook over medium heat until it reaches to the consistency of
milk pudding.
# When it reaches to the right consistency, add the grated
lemon rind, remove the pot from the stove, add the margarine immediately, and whisk it until the margarine melts totally.
# Pour 1/2 cup of
milk all over the first layer of the cake which is transacted into 2 pieces.
# Lay half of the cream all over it, when the cream solidifies a little, place the second layer of the cake on it, and pour the remaining 1/2 cup of
milk all over it.
# Cover the cake with the remaining cream. Refrigerate it for 4 hours at least. Serve.
