"I recommend preparing all the steps the day before assembly, the ganache will be well set and cold, the curd too and the sponge cake well rested. I used a mixture of flour for their nutritional richness but you can make it with classic wheat flour no problem."

Prepare the sponge cake:

• Preheat your oven to 180°. Place a few thin slices of lemon on parchment paper at the bottom of the oven, which will dry out while the oven heats up, watch them carefully so they don't burn.
• Beat the sugar and 6 egg yolks until you obtain a frothy and white mixture. Add the oil and vegetable milk and mix.
• Mix the flours, salt, baking powder in a separate bowl.
• Whisk the 12 egg whites and add the lemon zest
• Add the flour mixture to the sugar/egg yolks mixture and lastly, gently incorporate the egg whites with a wooden spoon
• Pour into a very high 18cm diameter mold or two previously oiled molds.
• Bake for about 30 to 45 minutes until the knife blade comes out dry.

Prepare the lemon curd:

• Bring the juice to the boil with the sugar and cornstarch, whisk constantly and when the mixture is thick, turn off the heat. Add the butter cut into small cubes and set aside.

Prepare the white chocolate and CBD oil ganache:

• Heat the cream with the well-mixed cornstarch, pour it over the white chocolate pellets and stir until the chocolate is well melted. Add the drops CBD oil. Blend with an immersion blender to smooth. Film and cool.

Assembly the next day:

• Cut your sponge cake in the middle lengthwise, and garnish it generously with the lemon curd.
• Whip the cold ganache in a mixer and cover the entire cake with the help of a spatula.
• Decorate with hemp seeds, dried lemon slices, hemp leaves as you wish.

Store it in the fridge and enjoy it at room temperature.

Add candles, a nice dish and voila!