Layered Lemon cake with Lemon curd, cream cheese icing and candied lemon slices

For this cake, I used again another Jordan Rondel recipe, but left out the blueberries as I had none on hand. I also used cream cheese icing instead of just plain cream as I like the combination better with the lemon curd. I also cut 3 smaller circles out of each cake so that i had 6 layers in total and spread a dollop of the lemon curd over the cream cheese icing for each layer. To decorate I made some candied lemon slices and arranged them on top. As the cake is quite small yet very tall, the easiest way to cut it neatly is to put it in the fridge for 40 then cut it (which firms up the icing slightly)