Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).Place baking paper over the bottom of your springform pan and secure the ring on top of the bottom with the paper. Melt the butter in a small saucepan.Chop white chocolate finely and add to the saucepan with the butter. Remove the saucepan from the heat and stir until the chocolate has melted into the butter. Now let the chocolate mixture cool slightly in the saucepan. Whisk eggs and sugar until airy in a bowl using a hand mixer or a stand mixer. Stir the chocolate mixture into this with a spoon, and then fold in almond flour, wheat flour, and salt until the batter is smooth and uniform. Pour the batter into the springform, and bake the cake base in the oven for about 25-30 minutes. If it feels a bit underbaked, that's fine, it can be a bit moist.Cool the cake base and refrigerate until completely cold.  

Soak gelatin sheets in a bowl with cold water for 10 minutes.Take out a small saucepan and heat lemon juice, lemon zest, and sugar. The sugar should be completely dissolved. Be careful with the temperature, so it doesn't get too hot.Carefully squeeze the gelatin sheets free of water, and stir them into the warm lemon juice. Stir well until the gelatin is completely dissolved. Pour the mixture into a small bowl, and refrigerate for 10 minutes - it should not set but just cool a bit.Whip the cream until it forms peaks using a hand mixer or stand mixer, add yogurt, and fold together until the mixture is uniform.Gently fold the slightly cooled lemon mixture into the cream mixture. Pour the lemon mousse into the silicone mold. It should now sit in the freezer for about 30 minutes, so it becomes easier to handle. Take the silicone mold out of the freezer, and gently press the cooled cake base into the mousse, so the cake is flush with the edge of the mousse. The top surface of the cake should not be covered with mousse, but just be at the level with the mousse. Place the mold back in the freezer for at least 6 hours, until completely frozen.  

Soak gelatin sheets in a bowl with cold water for 10 minutes.Chop white chocolate finely, and place it in a jug or another container you can pour from easily because the glaze should be assembled in this container.Split the vanilla pod, and scrape out the vanilla seeds. Optionally, mix the vanilla with a little sugar to separate the seeds from each other. Mix heavy cream, water, sugar, glucose syrup, and vanilla seeds in a saucepan, and bring it slowly to a boil. Remove the saucepan from the heat.Carefully squeeze the gelatin sheets free of water, and stir them into the hot cream mixture.Pour the cream mixture over the white chocolate in the container. Stir well with a spatula in the middle of the mixture until the chocolate is melted and the glaze is smooth and uniform.Stir yellow food coloring into the glaze. Let the glaze cool to room temperature, about 32-35 degrees Celsius (90-95 degrees Fahrenheit). Monitor the temperature with a candy thermometer. Take the frozen mousse cake out of the mold, and place it on a rack with a baking tray underneath. Carefully pour the tempered glaze over the cake, so it is completely covered, and let the excess glaze run off and into the baking tray. Carefully transfer the cake to a serving platter, and decorate it with small meringue kisses. 

Whisk the egg whites until foamy and add sugar.Whisk everything into a stiff meringue.Sift powdered sugar into the mixture and fold together. Be careful to fold gently so you don't deflate the meringue. Transfer the meringue mixture to a piping bag with a star-shaped nozzle, and pipe small kisses onto a baking sheet lined with baking paper. Bake at 110 degrees Celsius (230 degrees Fahrenheit) fan-forced oven for 30-40 minutes. No two ovens are the same, so experiment with the temperature and time a bit.