Preheat the oven to 340°F (170°C) with heat on both top and bottom. To prepare the cake, separate the whites from 3 of the eggs (save these whites for the meringue). Place the 3 yolks and the 4 whole eggs in the bowl of an electric mixer. Add the sugar and beat with the whisk attachment for about 7 minutes, until the mixture is very foamy.

Sift the flour, then add the ground almonds and lemon zest to the flour. Mix well, then gently fold this mixture into the beaten eggs, adding a little at a time and mixing carefully until fully combined. Pour the cake batter into the prepared pan lined with parchment paper on the bottom and sides. Once all the batter is in the pan, tap it gently to settle the mixture.

Bake at 340°F (170°C) for about 40 to 45 minutes, checking for doneness by inserting a toothpick. When done, remove from the oven and let cool on a wire rack for 10 minutes. After 10 minutes, remove the pan and let the cake cool completely on the rack.

To make the syrup for the cake, combine the water and sugar in a saucepan and stir a little. Add the broken cinnamon stick and strips of lemon peel. Heat over medium until it comes to a boil, then let it boil for 2 minutes. Remove from heat and let cool.

To make the Swiss meringue, place the sugar and egg whites in a metal bowl. Put a little water in a pot and bring it to a boil. Place the bowl with the egg whites and sugar over the pot (double boiler) and whisk constantly by hand until the mixture reaches 140°F (60°C) or until it feels hot and the sugar is dissolved when rubbed between your fingers.

Remove from the heat and beat with an electric mixer for about 7 to 10 minutes, until the bowl is cool and the meringue is firm and glossy.

To assemble the cake, place the cake on a serving platter and soak it with all the syrup. Cover the entire cake with the meringue, reserving some for decoration. Put the reserved meringue in a piping bag and pipe rosettes on top of the cake. Place candied fruit on each rosette as desired. Chill in the refrigerator until ready to serve. Enjoy!