Step 1

Prepare the lemon filling according to package directions, including the 2 egg yolks. As soon as this mixture starts to boil remove it from heat and set aside to cool.

Step 2

Egg whites should be at room temperature. Beat in a small bowl until stiff. Fold into your lemon filling. Your filling will still be hot.

Step 3

Cut your cake twice so you end up with three slices from end to end. I slice the top off too so the cake is flat. My friend uses it. I leave it up to you. The idea is that you have a length of cake, some filling, cake, filling and then cake with some filling on top.

Step 4

Prepare two bread pans with tinfoil. Set aside.

Step 5

Now you have to build your cakes. I do this one at a time. Take the bottom piece of cake and place it in the bread pan. Next spread a thick layer of filling on top of it. Leave about a half an inch around the edge. Place middle slice of cake gently on top. Spread more filling on top. Gently place top layer of cake on top. Add more filling on top and refrigerate. If you are using the top of the cake just place the small slice on top! Repeat with the other loaf.

Step 6

While cakes are cooling in the refrigerator you have to prepare the whipping cream. Grab a small bowl and combine cream and sugar. Beat until stiff peaks form. Now you can either serve cake slices with a spoonful of whipped cream, spread cream all over the cake before serving or spread some whipped cream all over the top. I usually just cover the top. My husband will always cover the entire cake with whipped cream. It is up to you!