Preheat the oven at 180 degrees Celcius with the fan on

In a bowl, beat the butter and sugar with the mixer until fluffy.

Add the eggs one by one, beating with the mixer.

Add the vanilla, brandy, lemon zest, lemon juice, almond, yogurt and mix with the mariz

Add the flour and a pinch of salt and mix with the whisk or mixer on the lower speed

In a 30 cm pan, place non-stick paper on the bottom, butter the walls and place the dough inside.

Bake for about 1 hour. After the first half hour reduce the temperature to 160 degrees

Take it out of the pan and place it on a griddle until it cools completely

Poor water in a pot and heat it up to create a Bain Marie

Place the vanilla paste in a pan and place it inside the Bain Marie to heat

Separate the egg yolk from the egg white

Add a pinch of salt to the egg white and beat into a tight meringue

Gradually add the meringue to the melted mastic, stirring with the mariz

Add the lemon drops and let the temperature rise above 73 degrees Celsius but do not boil

Let the temperature drop until it becomes lukewarm so that you can pour it on the cake

Spread it on the cake and decorate it