Preheat oven to 180°C (150°C fan-forced). Grease and line 3 x 17cm cake tins.
Place the STORK bake, vanilla, sugar, eggs, flour, baking powder, bicarbonate of soda and milk in the bowl of an electric mixer (fitted with the paddle attachment).
Beat on low speed until combined. Increase the speed to high and beat the mixture until it is just smooth.
Spoon mixture into the baking tins and bake for 1 hour 5 minutes or until a cake tester inserted in centre comes out clean.
Allow to cool in cake tin on a wire rack for 5 minutes. Turn out onto the wire rack and cool completely.
To make the Spekboom curd, place the spekboom, lemon juice, eggs, egg yolks, sugar, lemon zest and cornflour in a medium-sized pot and whisk to combine.
Place over medium heat and cook, stirring until the sugar has dissolved and the mixture is thick.
Add the STORK Bake, a few pieces at a time, whisking continuously until melted.
Continue to cook, stirring continuously, for 4–6 minutes or until the mixture is thickened and coats the back of a spoon.
Decant into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
Pour into a piping bag fitted with a small plain nozzle.
For the icing, whip the STORK Bake in a stand mixer with a whisk attachment until very white and fluffy.
Add the icing sugar, vanilla and lemon juice and whip for 5 minutes until almost white and the icing sugar is completely dissolved (add a drop or two of milk if necessary).
To assemble pipe rings of frosting around the edges to form circles then pipe rings of the Spekboom curd in between the frosting circles.
Place another cake layer on top and repeat the process.
Cover the outside of the cake with a thin layer of frosting and refrigerate until set.
Cover the cake with another layer of frosting.
Decorate with Spekboom and succulents as desired.