Prepare the lemon cream, the eggs are broken in a porcelain dish with the sugar, lemon juice and lemon zest. The mixture was stirred over low heat to thicken and removed before it boils. In the warm cream add the butter, cut into pieces. Mix well. Spread with butter a round baking dish with a diameter as that of the cooked pancakes that line one over the other, each smear with cream. Cake bake for 20 minutes at 150 C. After cooling, transferred to a flat dish and through the sieve or strainer is first sprinkled with powdered sugar and then with a little cocoa.