Yolks are Beat well and gradually add sugar and vanilla. Whip with salt on hard snow and carefully mixed with the yolk mixture. Spoon by spoon add the flour sifted with baking powder and starch. Add the butter, previously melted and cooled slightly, coarsely grated chocolate, chopped almonds and lemon zest. Dough mix well and pour in a baking dish with a diameter of 26 cm, greased with butter and sprinkled with ground almonds. Smoothed and bake about 24 minutes in the preheated oven at 180 C. The baked base let stand 5 minutes in the form, then remove and put aside to cool. Cool base put into the cake dish serving, smeared on top and sides with slightly warmed apricot jam and remains pozasahne. Chocolate is broken into pieces, melted in a small saucepan of water bath and allow it to cool. Then pour chocolate glaze evenly over the cake and is enclosed on all sides. Allow to solidify. White chocolate melts of poked bath and extruded thin strips on the cake.