1 Preheat the oven to 170 °C. Grease a springform pan (diameter 24 cm) with butter and sprinkle with flour.2 Separate eggs into yolks and clear. Sift flour with baking powder, mix in raisins. Cream soft butter with a pinch of salt, powdered sugar, vanilla sugar and grated lemon zest. Gradually mix in yolks. Stir in lemon juice.Beat 3 egg whites with granulated sugar until creamy. Fold snow, buttermilk, gin and the flour mixture alternately into the mass. Pour the mixture into the prepared mold and spread evenly. Bake the cake in the oven (bottom rack) for about 65 minutes. Remove cake from oven and let cool.4 For garnish, cut lemon into fine strips (zests). Boil about 50 ml water with sugar and remove from heat. Add zest strips and let steep for 5 minutes. Pour into a sieve, rinse with cold water and drain well.5 For the lemon curd, cut chocolate into small pieces, melt over a water bath and let cool. Beat the butter well, add the overcooled chocolate and beat the cream well again for 2 minutes (whisk).6 Remove the cake from the mold and cut it twice horizontally. Place one bottom in the mold and spread with one third of the cream. Place second cake layer on top and spread with another third of the cream. Place the remaining cake layer on top and gently press down. Cover cake all around with remaining cream waved once.
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