Knead all the ingredients in a planetary mixer with the paddle for 5 minutes at low speed.
Cover the dough well and let it rest in the fridge for 2 hours at least. Realize a tart using a steel ring and bake it at 180°C for 15 minutes.
Beat all the ingredients together in a mixer at medium speed for 10-12 minutes, spread the mixture evenly onto a baking paper to a thickness of 8 mm, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.
Mix all the ingredients in a planetary mixer and let rest the obtained mousse inside a silicone mold in the fridge.
Blend water, cinnamon, LILLY NEUTRO and FRUTTIDOR ARANCIA. Pour the orange jelly in the same silicone mold for inserts, onto the yoghurt mousse and frozen almond sponge, and freeze.
Heat MIRROR LIMONE at 45°C
Put in a mold of the desired shape the ingredients in the folowing order: yoghurt mousse, cinnamon orange insert, freezed almond sponge and speculoos cookie. Glaze it with Mirror Limone. Put everything in the fridge for at least a couple of hours.
For decoration use: Long leaves green white at the base of the cake to recreate the grass, Tulip orange, Wave green large and Curby spots green to assembly a tulip in full blossom.