Separate the egg yolks and egg whites and whisk the egg whites in a bowl. In a separate bowl, beat the egg yolks together with the sugar and add the carton of yogurt, whisking all the time. Gradually add the oil, stirring all the time. Add the flour, potato starch and baking powder. Lastly, fold in the stiff egg whites. Grease and flour a 24cm springform cake tin and pour in the mixture. Bake in a pre-heated oven at 180°C for about 30 minutes. Open the springform cake tin and leave to cool. In the meantime, make the Chantilly cream. Mix the egg whites and sugar in a bowl, and stir in the sifted flour. Gradually pour in the milk and stir well. Pour the custard mixture into a pan, add the lemon rind and cooked on a low heat, stirring all the time to avoid lumps. Leave to simmer until the custard has thickened. Whip the fresh cream and fold it carefully into the custard. Stir carefully and put the Chantilly cream back in the refrigerator. Make a sugar syrup for the cake by heating the amarena syrup with the water and a spoonful of sugar. Cut the cake in half and soak the two layers in the amarena syrup. Spread 2/3 of the Chantilly cream onto one of the layers. Cut half of the amarenas in half and put them on top of the layer of Chantilly cream. Cover with the other layer of cake and press gently to ensure the filling is even. Cover the cake with the remaining Chantilly cream. Decorate the cake with whipped cream and the rest of the amarenas.
Recipe by Enjel