Lemon cake with fresh berries, candied lemon peel, cookie, sour cream sorbet

(Serves 12)

10 ounces sugar
2 ounces butter
6 egg yolks
1teaspoon vanilla
Lemon zest from 4 lemons
4 ounces flour
1/2 cup lemon juice
1 pound 8 ounces buttermilk
6 egg whites
2 ounces sugar

Cream sugar and butter, add yolks, vanilla and lemon zest, slowly to combine, add flour. Slowly add lemon juice and buttermilk.
Whip egg whites and sugar until stiff.
Scoop into 4-ounce ramekins, buttered and sugared. Bake in water bath at 325° about 45 minutes. Cool and unmold onto plate.

Garnish as shown with fresh berries, candied lemon peel, cookie, sour cream sorbet, sugar and simple syrup, or as desired.