Preheat the oven at 170ºC and grease 2x 15 cm round cake tins with parchment paper.

In a bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Add the lemon zest and mix it in.

Mix together the whole milk and vanilla extract and set it aside.

In a mixing bowl, use the paddle attachment add the butter, vegetable oil, and sugar and mix it on high speed for 2-3 min.

Add the eggs one at a time into the mixture and mix it in until combined.

Add the lemon juice to the milk. It will curdle but don’t stress, it’s just the lemon juice reacting with the milk.

Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.

Divide the cake batter into the 2 prepared 15 cm baking tins and bake them for 22-25 min or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 5 min, gently remove the cake from the cake tin and let the cakes cool down completely.

Once the cakes are completely cooled, and you’re ready to assemble the cake, make the filling.

Melt the chocolate over a double boiler or in a microwave. In a bowl, with an electric hand mixer, mix together the mascarpone, glucose syrup and vanilla bean paste, then add the melted white chocolate and mix until combined.

Pour the heavy cream in to the bowl and whip it until medium/stiff peak.

Lets assembling the cake! Cut each cake into two layers (if the cake an uneven surface on the top of the cake then cut the tops of the cakes so they are an even heigh).

Place the first cake layer on your desired dish. Add ¼ of the whipped white chocolate mascarpone cream on the cake layer and spread it out to an even layer with an offset spatula or spoon.

Add the next sponge layer and continue this process. Once it’s all stacked, scrape down the sides of cake for a sharp finish. Place it in the fridge while preparing the chocolate cover.

Cut a 10x47 cm piece of plastic cake collar (or parchment paper).

Temper the white chocolate and little bit of yellow color. Pour the chocolate on to the cake collar and with a small offset spatula, even out the chocolate. Lift the cake collar out of the pool of chocolate and onto a clean part of your countertop. This way you make sure to get clean sharp edges.

When the chocolate starts to firm up a bit, take the cake out of the fridge and gently place the chocolate collar around the cake. Place it back in the fridge to firm up.

Once set, and you’re ready to serve, take the cake out of the fridge and gently take the plastic of the chocolate. Decorate with edible flowers.