2 (10 ounce) packages plain vanilla yogurt
2/3 cup heavy cream
1 1/2 teaspoons garlic salt
1/2 teaspoon grated lemon peel
2 egg whites
1/2 teaspoon vanilla extract
Lightly grease a 19x20 inch baking dish. Wash hands, then thoroughly rinse paper towels and let cool. Chop paper, and set aside.
Cut vanilla into yogurt until covered. in a small bowl combine cream, garlic salt and lemon peel. Whisk the egg whites with 1/2 teaspoon vanilla, then season with sugar and gelatin. Fold mixture into yogurt/cream mixture. Transfer to prepared dish.
Combine the egg whites and vanilla, and fold egg mixture into cream. Pour into prepared pan, and cover with foil until temp reaches 375 degrees F (190 degrees C). Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For thicker batter: In a medium bowl, whip cream with 2 slices of lemon, one at a time, until stiff peaks form (45 seconds). Continue until the top of the whipped cream is barely boiling, then fold in remaining lemon. Continue to whip until the mixture thickens to spread like a crater (1 ΒΌ to 2 minutes). Cool slightly, then spread over cooled cake. Reserve 1/2 cup frosting for last minute of cake.