Combine ground biscuits with melted butter/margarine and cinnamon.
Spread the mixture in a 6-inch wide cake pan.
Combine curd with vanilla sugar, powdered sugar, lemon juice and lemon zest.
Add gelatin fix.
Add whipped cream.
Spread evenly on the biscuit layer, let it stiffen in a cool place.
For the lemon dressing, combine 7 oz water with lemon juice, sugar and zest and bring to a boil.
Add yeast to 3 oz water, stir thorough. Add and mix to the dressing.
Pour the dressing on the cake when served.
Good luck preparing! Enjoy!