Torte/cut the vanilla sponge cake into layers such that you have 2 or 3 layers of the sponge base. I decided to make two thick layers.
Tip: You can even make three layers. Let the cake chill in the refrigerator for 2 hours and then torte it. You will get nice and clean layers.
On a cake board, place the first layer. With a silicon brush, apply sugar syrup on it generously. If you use less syrup, the cake may feel dry.
Next, take half cup of whipped cream and spread it evenly on the base. Spread some lemon curd. Place next cake layer.
Similarly for each layer, soak it with sugar syrup. Spread some whipped cream and lemon curd.
Once all layers are stacked, spread the whipped cream on the outer part of the cake and decorate with flowers or lemon slices or just sprinkles.
Chill in the refrigerator for at least two hours before slicing for the flavours to come together.