Vanilla cake with lemon curd and lemon souffle

1. Dough. Separate the whites from the yolks. Whisk the whites with half the sugar until fluffy. Beat the yolks with the remaining sugar. Gently mix the whites with the yolks. Sift the flour with starch and soda and add parts to the egg mixture. Stir until smooth.
2. Put the dough in a greased split mold (Ø20 cm) and bake for 250 minutes at 170 ° C. Cool the cake and cut it lengthwise into 3 parts.
3. Lemon curd. Pour lemon juice into a saucepan, add zest and sugar. Bring the mixture to a boil. Beat the eggs until smooth and gradually add to the lemon juice. Bring to a boil and, stirring constantly, cook for about 5 minutes until thickened. Put the Kurd in a bowl, cover with cling film "in contact".
4. Souffle. Beat the eggs lightly and mix with starch and sugar. Boil the milk. Pour hot milk into the egg-starch mass in a thin stream, then pour everything back into the saucepan, bring it to thickening over low heat. Remove the cream from the heat, transfer to a bowl, cover with a film "in contact", cool. Soak the gelatin in lemon juice and leave to swell. Heat the swollen gelatin together with lemon zest until completely dissolved. Strain (you can not filter). Pour gelatin into the cream and mix. Whisk the cream into a strong foam and mix it into the cream.
5. Put the cake on the bottom of the cooking ring, grease it with lemon curd on top, pour half of the souffle on top, cover with a second cake, which is also soaked with curd and pour out the remaining souffle. Put the third cake on top, smear it with the remains of the Kurd. Cover the cake form with cling film and refrigerate for 4-5 hours until solidified.
6. Decoration. Decorate the finished cake as desired. I decorated it with ginger cookies, blueberries, lemon zest and mint.