Prepare the sponge cake
In a bowl, beat the eggs, sugar, and salt until the mixture doubles in volume.
Slowly add the oil, then the milk and vinegar, mixing continuously.
Gently fold in the sifted flour, baking powder, and vanilla using a spatula.
Pour the batter into a greased pan and bake at 350°F (180°C) for about 20 minutes.

Prepare the syrup
In a saucepan, combine the water and sugar, then add the lemon slices.
Bring to a boil over medium heat for 5 minutes, then let cool.

Prepare the whipped cream
Whip the whipped cream powder with the cold water until creamy.
Add the yogurt and mix until smooth.

Prepare the ganache
Melt the chocolate with the milk using a double boiler or microwave.
Remove from heat, add the oil, and mix well until smooth.

Assemble the cake
Cut the cooled sponge cake into two layers.
Generously soak the first layer with syrup, then spread a layer of whipped cream.
Place the second layer on top, soak it with syrup, and cover the entire cake with whipped cream. Smooth the sides with a spatula.
Pour the chocolate ganache in the center of the cake for an elegant effect.
Decorate with the remaining whipped cream and chopped almonds as desired.