Cream butter with powdered sugar until fluffy. Gradually stir the yolks, egg and lemon juice into the butter mixture. Mix the flour with the ground poppy seeds into the mixture. Fill the mixture into a piping bag and pipe small doughnuts onto a baking tray lined with baking paper. Cover half of the doughnuts with the peeled almonds. Bake in the preheated oven at 180 °C for about 10 minutes until light brown. Spread the prepared filling on the uncovered doughnuts and assemble with the remaining doughnuts. Dip half of them in liquid chocolate. Allow to dry. For the caramel filling, melt the sugar to caramel. Add the syrup, deglaze with cream and simmer until a drop of the mixture on a porcelain plate no longer trickles. Allow to cool. The caramel mass should then have a thick but still spreadable consistency.