Divide mixture evenly among the three tins, bake in the centre of the oven for 20 minutes. Rotate for even baking and bake 10-15 minutes more, or until the cakes are golden and springy.

Remove from oven, carefully flip the cakes onto a wire rack to flatten the tops and cool upside down.

For the blueberry compote

In a small pan over low heat, cook the blueberries, sugar, and lemon zest, stirring gently.

Once the sugar has dissolved and blueberries released their juices, raise temperature to medium and simmer until the mixture slightly thickens, about 10 minutes. Remove from heat, add the lemon juice, and cool. Refrigerate for at least 6 hours before using.

For the frosting

In a food processor fitted with the ‘S’ blade attachment, process the broken halva, milk and salt, until you have a smooth paste.

Combine the softened butter (or margarine) and icing sugar in a stand mixer fitted with a paddle attachment. Cream at medium speed until light and fluffy, for 2-3 minutes. Scrape down the sides of the mixer bowl with a spatula.

With the mixer on low speed, gradually add the halva mixture and mix until fully incorporated.

To assemble

Place one cake on a cake stand. Spread 1/3⅓rd of the frosting over the cake. Top with half the compote, crumbled halva, and one broken-up sesame snap.

Repeat with the second cake layer, ½ the remaining frosting, the remaining compote, and more halva. Add another broken-up sesame snap.

For the top layer, spread the remaining frosting and decorate with halva shreds, fresh blueberries, and broken sesame snaps.