Beat eggs and sugar until light and pale. Pour into the batter milk, olive oil and lemon juice and stir to incorporate.

Sift flour, baking powder and salt together and fold them into the batter with the grated zest of a lemon.

Grease with butter and dust with flour two 15 cm round pans. Scrape the batter into the pans and bake at 180°C for about 30 minutes, until golden.

Let the cakes cool down completely. You can make them even the day before and keep them in the fridge wrapped in foil.

Prepare the filling: beat together ricotta, mascarpone and sugar until thick and silky.

Cut out the domes of the cakes. Using a piping bag, cover with half of the ricotta and mascarpone filling one of the cakes, then gently lay the other cake on top. Cover the cake with the left mascarpone and ricotta and use a spatula to make it smooth. Decorate with fresh fruit.

Keep it in the fridge for a few hours before serving the cake. Happy birthday!