Preheat the oven to 180°C/350°F/gas 4

To make the sponge, break the eggs into a large mixing bowl and whisk using an electric mixer until frothy

Whisk in the sugar and continue whisking on high-speed for about 5 minutes or until very thick and pale in colour and the whisk leaves a ribbon- like trail. The mixture will massively increase in volume!

Sift one-third of the flour onto the mixture and fold in carefully with a large metal spoon. Repeat to add the remaining flour in two batches, folding until there are no visible streaks of flour.

Divide the mixture between the prepared tins and spread evenly. Bake for about 20 minutes or until well risen to the top of the tins, a good golden brown and firm to the touch

Remove from the oven and run a round bladed knife around the inside of the tins to loosen the sponges.

Cover a wire cooling rack with a sheet of baking paper sprinkled with a little caster sugar

Turn the sponges out carefully onto the paper and leave to cool completely

Meanwhile, make the lemon syrup! Put the sugar and 100ml water into a small pan. Grate the zest from 1 lemon and add to the pan. Carefully peel the zest from the second lemon and cut into fine shreds (I didn't faff about with this, I used my zester which does the job very efficiently!) set the shreds aside in a covered bowl for decoration.

Halve the lemons and squeeze the juice. Add three tablespoons of juice to the pan. Heat gently, stirring frequently, until the sugar has dissolved, then bring to the boil and simmer for two minutes to make a light syrup. Leave to cool.

To make the lemon cream filling, whip the cream until thick. Add the sugar and whip until soft peaks form.

Mix one-third of the lemon curd with the ricotta. When thoroughly combined, fold this into the whipped cream to make a very smooth, thick mixture. Cover and chill for at least 30 minutes but no more than an hour.

To assemble the cake, slice each sponge carefully in half horizontally to make 4 thin layers. Set one layer, cut surface up, on a serving plate. Brush or spoon one-quarter of the lemon syrup over the sponge and leave to soak in for a couple of  minutes.

Transfer just under half the lemon cream filling mixture to another bowl(this will be used to cover the cake); cover and chill.

Using a palette knife, spread one-third of the remaining lemon cream over the soaked sponge.Carefully spread one-third of the remaining lemon curd on top of this.

Set a second layer of sponge on top, again cut side up. Repeat with the lemon syrup, lemon cream and lemon curd. Add the third sponge layer with filling as before, then top with the final layer of sponge, this time cut side down.

Brush the top of the cake with the last of the lemon syrup. Cover and chill for 30 minutes

Cover the top and sides of the cake with the reserved lemon cream. Press flaked almonds around the side

Decorate the top with dashes of lemon curd and the reserved lemon shreds, or fill a small piping bag with the lemon curd and pipe swirls or a lattice or ‘Happy Birthday’.

Chill overnight in an airtight container. Remove from the fridge 30 minutes before serving.

Store in the fridge and eat within three days