1. Preheat the oven to 175°C. Assemble the Surprise baking pan and butter lightly. Cut two circles out of baking paper to match the center of the baking pan and place in them. Sprinkle the molds with flaked almonds. Mix together the ground almonds, flour, baking powder, baking soda, and salt. Cream the butter with the sugar. Add the eggs one at a time, followed by the yoghurt. Continue briefly.

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2. Add almond flour mixture and mix on low speed for 15 seconds. Divide the batter evenly between the two baking pans.

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3. Bake for about 20 minutes until the sponge cake is golden. If necessary, cover with parchment paper after 15 minutes if the biscuit takes on too much colour.

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4. Cool the sponge cake in the baking pan for 5 minutes, then let cool completely on a wire rack.

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5. In a heavy-bottomed saucepan, beat the egg yolks with the sugar, lemon zest and juice using a whisk. Heat slowly over medium-high heat, stirring constantly. Add butter while stirring, followed by a pinch of salt. Slowly heat everything up while stirring until the mixture thickens a little – this takes 5-6 minutes. Be careful not to let the mixture boil! Remove from the stove, pour into a bowl and let cool.

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6. For the meringue: In a water bath (wipe out the bowl with vinegar and salt beforehand), beat the egg whites, sugar and salt until fluffy. Continue beating 3 minutes or until sugar has dissolved, mixture is smooth and hot to the touch. Remove from the heat and place on a kitchen towel to continue beating. Using a hand mixer, beat on high speed for 5 minutes until the meringue is cool and forming soft peaks. Continue beating on medium speed for 1-2 minutes until glossy and stiff peaks form.

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7. Whip the cold cream with the powdered sugar until stiff. Fold the lemon curd into the meringue, followed by the whipped cream.

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8. Spread the finished filling on the sponge cake. The bottom sponge cake will be very well filled. Place the second sponge cake on top and sprinkle with powdered sugar as desired.