Preheat the oven to 180 ° C, line the springform pan with baking paper and grease the edge.
Mix the milk, vanilla, oil and vinegar in a measuring cup.
Mix the flour, starch, sugar, baking powder, baking soda and salt well in a mixing bowl.
Now add the liquid ingredients and stir briefly. Do not stir too long, otherwise the cake will become greasy. A few small lumps are perfectly fine.
Place in the prepared springform tins and bake on the middle shelf for 25-30 minutes. Make a stick test when the dough no longer gets stuck the cake is ready.
If it gets too dark during baking, cover it with baking paper.
Allow the cake to cool in the tin for 10 minutes, remove from the tin and let cool completely on a wire rack.
butter cream option 1
Sift the powdered sugar and vanilla bean powder into a large bowl, then slowly whisk in the coconut oil until smooth.
Add the shortening and cream to a large mixing bowl and, using a hand mixer on high speed, beat just until combined. Sift the powdered sugar and vanilla bean powder over top then beat until smooth and creamy.
Cream cheese frosting
In a large bowl with a hand mixer with a whisk attachment, stir the cream cheese and butter until creamy. Add 300 g of powdered sugar and a pinch of salt. Beat 30 seconds at low speed, then switch to high speed and beat 2 minutes. Then add the remaining powdered sugar and syrup.
Place a cake slice on a plate and brush with a little cream cheese cream, put the second cake slice on top. Put some cream cheese cream again and then put the last cake slice on top. Brush the cake completely with the butter cream.
Garnish the cake with elderflowers.
Butter cream: use immediately or cover and store leftover frosting for 1 week in the refrigerator
Cream cheese cream: Use immediately or cover and store leftover frosting for up to 5 days in the refrigerator