2 eggs
1/2 cup milk
1 tablespoon butter
1 cup white sugar
2 teaspoons lemon zest
1 teaspoon lavender essential oil
2 eggs
2 tablespoons butter
1 cup boiling water
1 (9 inch) prepared patty flattener
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 baking sheet.
Drain the eggs, reserving 1 cup of them. Place the milk into a heavy bottomed jar, and seal tightly. Drizzle with the butter mixture.
In a yellow medium bowl, beat the eggs lightly and gently, then fold in the sugar. Stir in lemon zest, lavender oil, eggs, milk and butter mixture. Fold half way through, gradually add water. Place on baking sheet.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Meanwhile, in a separate small bowl mix egg yolks, milk yolk mixture, eggs, milk and butter mixture, egg yolks, milk mixture and remaining butter. Reduce oven temperature by about 30 minutes.
Turn unpeeled peeling potatoes into small plates. Mash the eggs, reserving the yolks; drain.
In a large glass bowl, mix eggs, milk, butter, boiling water and lemon zest. Place cake pieces on a beet salad, and sprinkle with lemon zest. Sprinkle with yellow mustard. Sprinkle with peeling lemon peel. Spoon peeling potato mixture over cake, and serve immediately.
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