Wash the lemon, grate dry and finely grate the peel. Halve the lemon, squeeze the halves. Grease a springform pan (18 cm Ø) and dust with flour. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer.
Stir in the eggs one by one. Stir in lemon juice and zest. Mix flour and baking powder, stir in. Fill the dough into the springform pan and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 45 minutes. Remove and let cool on a cake rack.
Carefully remove the cake from the springform pan. Cut through horizontally twice. Spread the bottom cake layer with half of the jam, place the middle cake layer on top. Spread the rest of the jam on top and finish with the last cake layer.
Chill the cake for about 30 minutes.
Chop the chocolate into small pieces and melt over a warm water bath. Coat the chocolate lentils with the chocolate with the help of a fork, place them on a baking paper and let them set. Whip cream cheese, cream and icing sugar until creamy.
Spread the cake with the cream cheese. Open the biscuits so that you get one side with cream filling and one side without filling. Put a chocolate lens as a pupil on each biscuit with filling. Put the large chocolate lentils on the large biscuits and the small ones on the small ones.
Always spread two biscuits as pairs of eyes on the cake. Chill the cake for about 30 minutes.