For the floors:
1. preheat the oven to 180 degrees top/bottom heat. Line 3 15 cm diameter springform tins with baking paper
2. Mix 300 g flour, 2 1/2 tsp baking powder & 1/2 tsp salt in a bowl and set aside.
3. Beat 150 g soft butter and 1 tbsp lemon zest in the bowl of a food processor with a flat beater until creamy, then add 300 g sugar and beat for about 5 minutes until light and fluffy.
4 Stir in the 3 eggs (L) one at a time for 30 seconds at low speed. Then add 1 teaspoon of vanilla flavoring.
5. alternately stir the flour mixture and 60 ml lemon juice into the batter on a low setting until a smooth batter has formed. Divide the batter evenly between the 3 tins and bake in the preheated oven for 30-35 minutes. Carry out the stick test, remove the cakes from the oven and leave to cool in the tin for 10 minutes. Then turn the cake bases out onto a cake rack and leave to cool completely. Then wrap in cling film and store in the fridge overnight (this prevents the bases from crumbling when cutting and makes them easier to work with)
For the buttercream:
1. prepare the buttercream once the next day: To do this, beat 225g butter at room temperature with the flat beater of a food processor for 5-10 minutes on a medium speed until white and creamy. Sieve 420 g powdered sugar and gradually add to the buttercream and mix in at the lowest speed. This will prevent air bubbles in the frosting. Then add 2 tbsp milk, 1 tsp vanilla flavoring, 1/2 tsp salt and 1 tbsp lemon syrup and mix again briefly. Fill half of the buttercream into a piping bag with a perforated nozzle.
2 Now take the cake bases out of the fridge and cut 2 of them in half horizontally. Place one halved cake layer on a cake base, spread a thin layer of buttercream on top and pipe a border using a piping bag. Fill the ring of buttercream with 2-3 tbsp lemon curd, spread the curd flat, then place the next halved cake layer on top and press down lightly. Spread this again with buttercream, pipe the edge with a piping bag and fill again with lemon curd. Then place the base that has not been halved on top. Spread this again with buttercream, pipe the edge, fill with lemon curd and place a base cut in half on top. Then repeat the whole process and finish with the last halved base. Spread a thin layer of the remaining buttercream on the cake, smooth it out and chill for at least 1 hour.
3. prepare 1 more portion of buttercream (see step 6). Place the cake on a rotating plate and spread a thick layer of buttercream on top. Then place the Cake Scraper Style 10 on the cake, turn the plate and slowly remove the buttercream until clear grooves are visible. Always wipe the Cake Scraper off the bowl after each round. When the lines are clearly visible, place the cake in the fridge for another 30 minutes. Colour the remaining buttercream with colour mill food colouring in the lemon variant and place in a piping bag with a perforated nozzle.
4. take the cake out of the fridge after 30 minutes and fill the deeper grooves well with the yellow buttercream. Then go around the cake several times with a smooth cake card and repeatedly wipe off the excess buttercream on the bowl until the stripe pattern is visible. Chill the cake for another 30 minutes.
Completion:
1. for the chocolate drip, bring 75 ml of cream to the boil in a small pan and pour over 225 g of white chocolate drops. Stir well until the chocolate has melted, then add 15 g butter and stir well. Add 1-2 drops of color mill and pour into a dosing bottle.
2. take the cake out of the fridge and coat the surface with the chocolate drizzle, then allow individual drops of chocolate to run down the side of the cake.
3. prepare a 3rd portion of buttercream (see step 6) and divide between two bowls. Color one half with color mill lemon and one half with color mill mint. Fit a piping bag with a large star nozzle and fill alternately with 1 tbsp yellow and green buttercream to create a marbled cream. Then pipe large dots onto the top of the cake in a circular motion.
4 Finally, decorate the cake with sprinkles, crunchy balls and sugar sticks.
