Beat butter to a pulp. Add one yolk at a time, alternating with a tablespoon of sugar until the mixture has been beaten for one hour. Beat the egg whites stiff and add by tablespoon, alternating with a tablespoon of flour. Add the grated lemon rind and finally the cream.
This cake is baked barbecue style. Get an oakwood rod the size of a rolling pin, about 16 inches high, wider at the bottom, narrow at the top. The rod should have a hole in it wide enough to make it fit on a spit. Wrap rod with well-buttered paper and tie securely with string. Support ends of rod with tripods. Place tray under rod for dripping batter. Bake before a blazing fireplace or a gas fire grate. Heat the rod to a high temperature. One person then turns the rod while another pours on batter with a soup ladle. When first layer begins to brown, pour on another layer and so on until all the batter is used. The last layer should be baked most thoroughly. Add the batter from dripping tray. Cool cake for six hours on the rod. Cover the cake unevenly with lucre. Slice from the top.
Baking of this cake is not as difficult as it sounds. It is delicious and it keeps for a long time. In Poland 60 and 100 eggs are used in the recipe with other ingredients in proportion. This is a precious old recipe.