1. Preheat your oven to 350°F or 175°C and grease a round cake pan that's about 8 inches (20 cm) in diameter.

2. Whisk together the egg yolk and 375g (3 cups) of all-purpose flour in a large mixing bowl until the mixture is smooth, then set it aside.

3. Roll out the pastry dough to fit the prepared cake pan, pressing it into the corners, and trim any excess dough.

4. In a separate bowl, cream together the softened butter and 200g (1 cup) of granulated sugar until the mixture is light and fluffy.

5. Add the egg yolk mixture to the butter mixture and mix until they're well combined.

6. Pour the mixture into the prepared cake pan and smooth the top.

7. Bake for 25-30 minutes, or until the edges are lightly golden.

8. While the cake is baking, prepare the Mazarin Filling by creaming together the room temperature butter and 400g (2 cups) of powdered sugar in a large mixing bowl until the mixture is smooth.

9. Add the eggs one at a time, mixing well after each addition.

10. Stir in the vanilla sugar, baking powder, and ground cardamom.

11. Remove the cake from the oven and let it cool for 5 minutes before transferring it to a wire rack to cool completely.

12. Once the cake is completely cool, spread the Mazarin Filling over the top and sprinkle with almond flour.

13. Finally, arrange some lemon zest on top of the cake for a pop of color and freshness.