1. Melt the cream to a liquid and preheat the oven at 170 degrees.
2. Brush the baking mould with cream (prepared separately) and spread with almond slices.
3. Sift low flour, corn flour, baking powder and vanilla powder and set aside.
4. Put the egg and sugar in the mixing basin until the egg paste turns white, and the volume is twice as much as the original, and it becomes thick, which is about medium hard foaming degree.
5. Add 3 times to 4 egg paste and stir well.
6. Add lemon peel and lemon juice, stir well to increase flavor.
7. Add liquid cream in batches, stir well, and pour into 2 baking mould.
8. Put it into the middle layer of the preheated oven, bake for 35-40 minutes, pierce the center with a bamboo stick, and cook without sticking.