Mix egg yolks and sugar until foamy and add grated lemon zest. Beat the egg whites until stiff and mix them alternately with the flour into the yolks.�Bake six round sheets of sponge cake from the biscuit mixture.
For the cream, steam the whole eggs, sugar and melted chocolate, stirring constantly, until the mixture is well combined (flows from the cooker in strands). Then cool it down and mix in foamed butter.�Coat the leaves with cream and place them one on top of the other. Coat the sides of the cake with the same cream.
Prepare the caramel as follows: put the sugar in a pan with a thick bottom and heat it at a high temperature until it takes on a light brown color. Then take it off the stove, add butter and lemon juice. Cook everything until the caramel melts.�Cut the last, sixth leaf into 16 equal parts, then cover them with hot caramel.
Serving�Decorate the cake with leaves of cooled caramel.
