Lemon Curd Layer Cake

It was birthday weekend at our home...Ben's birthday was yesterday and Caribe's is today...so we celebrated both in one day!!!

The menu consisted of Fran's sloppy joes, fresh fruit, chips/dip, and a calorie laden lemon cake!

"Blogger" is not co-operating today so the recipe will have to be posted right here, rather than at the end!

Lemon Curd:

2  1/3 cups sugar

2 teaspoons cornstarch

1 cup fresh lemon juice

4 large eggs

4 large egg yolks

3/4 cup unsalted butter, cut into pieces (1/2")

Combine the sugar and cornstarch in a heavy saucepan.   Gradually add the lemon juice.  Whisk in the eggs and yolk, add the butter and stir over medium heat until the curd thickens and boils, about fifteen minutes.  Pour into a glass bowl and place in fridge for at least 5 hours, preferably a day or two ahead.  Be sure to cover!

Frosting:

3/4 cup powdered sugar

2 cups chilled whipping cream

Beat powdered sugar and 1  1/4 cups lemon curd just until blended.

Beat whipping cream until stiff peaks form, fold cream into curd mixture in three additions.   Chill until firm, at least four hours, preferably more.

Cake:

1  1/2 cups cake flour

1  1/2 cups sugar

2  1/2 teaspoons baking powder

3/4 teaspoon salt

4 large egg yolks

1/4 cup vegetable oil

1/4 cup orange juice

1  1/2 teaspoons grated lemon peel

8 large egg whites

1/4 teaspoon cream of tartar

Preheat oven to 350 degrees

Butter and flour three 9" cake pans and line with parchment paper.

Whisk cake flour, 1/2 cup of the sugar, baking powder, and salt in large bowl.  Add 4 yolks, oil, orange juice, lemon peel and 3/4 cup lemon curd to bowl but do not stir.

Combine whites with cream of tartar in a large bowl and using mixer, beat whites until soft peaks form.  Gradually add remaining 1 cup sugar, beating until stiff but not dry.  Beat yolk mixture until smooth.  Fold whites into yolk mixture in three additions.

Divide batter equally among prepared pans.  Bake cakes 20 - 25 minutes or until cake tester comes out clean.  Cool cakes in pans for fifteen minutes.  Turn cakes out and peel off parchment paper.  Allow to cool completely.

Spoon 1 cup frosting into pastry bag fitted with a large round tip and place in fridge.

Place one cake layer on plate and spread with 1/3 cup curd,  then 1 cup frosting...top with next cake layer and spread with 1/3 cup curd and 1 cup frosting.  Place final layer on the top and spread with frosting on top and sides (leave 3/4" border on the top edge)

Pipe chilled 1 cup frosting (in bag) in small mounds around edge.

Garnish with flowers, mint, lemon slices...or whatever you like!

Do enjoy...the recipe takes time but the end result is impressive to the palate and eye!