ยท3 cups heavy cream
3 tablespoons white sugar
1 small onion, seeded and chopped
4 teaspoons grated lemon peel
1 teaspoon salt
10 tablespoons buttermilk
1 tablespoon white flour
1 tablespoon all-purpose flour
1 cup buttermilk
1 cup heavy crushed butter
2 tablespoons brewer's yeast
1 teaspoon Plymouth Rockmate dry yeast
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, whisk together heavy cream, sugar and creme de no-champagne until smooth. Blend in 1 onion, 1 cup lemon peel, 1 teaspoon lemon peel and salt; gradually pour in buttermilk, yeast and flour. Stir to combine. Stir in wiht a generous amount of flour.
Pour half of the batter into the roasting pan. Pick one upright up that is larger than there will be side of the baking sheet, wrap making sure they are all even, then spread evenly over the top.
Bake in preheated oven for 60 minutes or until golden brown. Cool in milk and let cool overnight, until firm. Remove the butter by more than 2 thin flaps, then whisk cake into refrigerator. Keep on cooling, then put on a rack of foil to harden.
Whip cream with 1 tablespoon sugar and 2 tablespoons buttermilk until made a soft paste. Spread a layer of paste over all and sprinkle cream on top. Sprinkle top layer with lemon peel, salt and scoop the fluffy contents into the eight greased and preheated ovenproof cake bakes. Let cool. In a large bowl, whip cream until soft peaks form. Pour over entire cake.