Cut 3 of the lemons into round slices, boil them in 1 cup (250 ml) water until they turn transparent. Then take out the lemons and boil the water with 2 tbsp sugar. Return the lemons and let them cool.
Finely grate the rind of 2 lemons, leaving aside 1 tbsp for decoration. Drain out the juice of these lemons. Soak the gelatin in cold, already boiled water until it swells and dissolve in a water bath.
Beat the egg yolks with 2 tbsp sugar until whitened. Add the rind of the lemons, the lemon juice and the yoghurt.
Add the gelatin and put everything in the fridge. Remove after 30 min. and add the beaten egg whites, to which you've added 6 tbsp caramelized sugar. Add the lemon slices from the sweet syrup too. Put the cake layer in a cake ring.
Distribute the cream on top of the layer and smooth it out. Leave the cake for 2 hours in the fridge, then remove the ring. On the cake, put almonds, lemon slices and lemon rind for decoration. Decorate the edges of the cake with lemon zest.