5 cups water
1 cup active dry yeast
1/3 cup sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 tablespoons lemon juice
3 egg yolks
3 cups white sugar
1 teaspoon salt
1 teaspoon nutmeg
1 (6 ounce) can sliced almonds
Fill two 9x5 inch pans with water. Add wet yeast, 2 cups sugar, and salt. Cover, and add nutmeg and lemon juice. Let stand overnight.
After the overnight yeast has kneaded the sugar, mix in the 2 tablespoons lemon juice.
Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Lightly grease two 9x5 inch pans.
In a large bowl, stir together the 3 cups sugar, 1 teaspoon salt, and 1 teaspoon nutmeg. Stir in the 2 egg yolks and 3 cups lemon juice. Spread mixture into both pans.
Lightly butter the pans. Lightly oil each part of the mixture. Beat in the rose petals and lemon zest. Cream the egg whites until light and then fold in. Beat in 1/3 cup flour and the yeast mixture. Beat in the water and lemon zest until stiff. Spread into the prepared pans.
Bake in preheated oven for 40 minutes or until a toothpick inserted into center of the cake comes out clean. Cool in pan on rack of a cool day. Line two 9 inch pie pans with waxed paper.
In a small bowl, beat the white sugar, 1 teaspoon lemon juice and egg yolks until fluffy. Sprinkle evenly over warm sandwich or bread.