Start by making the bottom. Preheat the oven at 175 degrees Celsius.
Put the margarine 30 seconds in the microwave. Mix it together with the fluor, and icing sugar. Add the egg yellow and mix quickly.
Let the dough rest in the fridge for 15 minutes.
Take it out and Cover evenly the bottom and edges of a baking form.
Place the bottom in the middle of the oven for 10 minutes. Take it out and let it cool down.
Time to make the filling. Start to clean and grate the peel of the lemon.
Squeeze out 100 ml of the lemon juice.
In a casserole melt the margarine with the white chocolate on low heat. Take away from the stow.
In a bowl, mix together the sugar with the eggs. Add the chocolate and margarine mixture, vanilla sugar, lemon peel and lemon juice, and mix well. Add the flour and mix.
Pour the filling in the bottom and place in the lower part of the oven for 25 minutes. Take out the cake and let it cool down.
Time to do the ganache. Break the chocolate in pieces and place in a bowl.
Pour the whip cream in a casserole and let it reach boiling point. Pour it over the chocolate and stir until the chocolate is melted. Let it cool down.
Pour evenly the ganache over the cake and place the cake cold for 30 minutes.
Before serving the cake, it is time to whip the cream and decorate the cake as you prefer. A nice touch is to sprinkle some icing sugar over the cake as well.