LEMON CURD AND CREAM CAKE

Ingredients:

• 3 eggs, at room temperature
• 215g (1 cup) caster sugar
• 2 tsp finely grated lemon rind
• 80ml (1/3 cup) fresh lemon juice
• 185ml (3/4 cup) milk
• 250g butter, melted and cooled 
• 190g (1 1/4 cups) self-raising flour
• 115g (3/4 cup) plain flour
• 600ml thickened cream
• 2 tbsp icing sugar mixture
• 405g (1 1/4 cups) lemon curd
• Edible flowers, to decorate
• Assorted icing flowers, to decorate

Instructions:

• Preheat the oven to 180°C/160°C fan forced. Grease 2 deep, round 20cm cake pans and line with baking paper. Use electric beaters to beat the eggs and sugar in a bowl for 4 minutes or until the mixture is thick and creamy and forms a ribbon trail when the beaters are lifted. Fold in the lemon rind and juice until combined. Fold in the milk and butter until just combined.
• Sift the flours over the egg mixture and fold to combine. Divide the mixture evenly between the prepared pans, smoothing the surface of each. Bake for 25-30 minutes or until the tops of the cakes are just firm to touch. Set aside in the pans for 5 minutes before turning onto wire racks to cool completely.
• Use a large serrated knife to cut each cake in half horizontally. Use electric beaters to beat the cream and icing sugar until firm peaks form. Place 1 cake layer on a cake stand or serving plate and spread with 1/4 cup lemon curd and 1/4 cup whipped cream. Repeat to make 2 more layers of cake, lemon curd and cream. Top with the remaining cake layer. Gently swirl half the remaining lemon curd into the remaining cream. Dollop the lemon cream mixture on top of the cake, piling it high in the centre.
• Mix the remaining lemon curd with a little warm water to make a pouring consistency. Drizzle over the cake. Decorate the cake with a mixture of fresh flowers and icing flowers.

https://www.taste.com.au/recipes/lemon-curd-cream-cake/4dw91pj8