Beat the egg whites until stiff. Beat the egg yolks with the powdered sugar for 8 minutes. Fold in the lemon, flour, salt and egg white with the whisk. With 2 teaspoons, not too dense, place even heaps on a baking sheet lined with baking paper. Dust lightly with powdered sugar and bake in a hot oven at 175 ° C for about 15 minutes.
Remove from the baking paper with a sharp knife or spatula while it is still hot. Melt the couverture in the microwave for about 2 minutes at the lowest temperature. Glaze every second cake on the round side with the couverture.
Beat the cream with the vanilla sugar and the cream stiffener until stiff. Fill the unglazed cakes on the flat side with 1 tablespoon of cream and place one half covered with chocolate on top.
If desired, both halves can be hollowed out a little with a teaspoon and the bottom flattened before adding the cream.
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