Mix sugar with eggs gradually, then add lemon zest, vanilla sugar and baking powder; after that start gradually add sifted flour.
Preheat the oven to 350 F; preheat a tin, where you will pour the batter.
Grease the tin with butter or margarine, pour the batter in it and bake for 20-25 minutes until the toothpick comes out of the cake clean.
While the cake is baking let’s cook the cream.
Step 1. Divide the milk into 2 halves. Mix 1/2 cup of milk with eggs, flour and vanilla sugar. Set aside.
Step 2. Mix 1/2 cup of milk with sugar. Put on medium heat, stir constantly until starts to boil. Por the 2nd part of cream (with eggs and flour in) and stir constantly, until it starts to boil again.
Step 3. Take the cream off the gas and add the condensed milk after it cools off a little.
When the sponge cake is baked and cooled off a little take it out of the tin and cut the sponge into two parts lengthwise. Now when you have two sponges choose one which will be the best for the “foundation” and cover it with your clotted cream.
Take the raspberries and put it on the first layer of your cake. I put one or two circles (one inside another) on the first layer. Put the second sponge on top of first, press a little, cover the first layer with cream and decorate with coconut shred. Put the berries on top of the cake: raspberries and strawberries will be good or bananas and kiwis will be nice as well.
Put the cake in the refrigerator for 1-3 hours (optional).
The cake tastes better when cooled off.