Birthday Cake In Mumbai

Lemon Curd Layer Cake with White Chocolate Buttercream.

SERVES 8-10

INGREDIENTS

FOR THE CAKE:
16 tbsp. unsalted butter, softened, plus more for pans
2½ cups cake flour, sifted, plus more for pans
2½ tsp. baking powder
1 tsp. kosher salt
½ cup milk
1 tsp. vanilla extract
1½ cups sugar
2 tbsp. lemon zest, plus 2 tbsp. juice
4 eggs

FOR THE CURD:
½ cup sugar
1 tbsp. lemon zest, plus ⅓ cup juice
3 eggs
8 tbsp. unsalted butter, cubed and chilled

FOR THE BUTTERCREAM AND GARNISH:
¾ cup sugar
3 egg whites
20 tbsp. unsalted butter, softened, plus 4 tbsp., melted
2 oz. white chocolate, melted and cooled
1 tsp. vanilla extract
⅛ tsp. kosher salt
¾ cup finely ground graham crackers
Candied lemon slices, to garnish (optional)

INSTRUCTIONS

1. Make the cake: Heat oven to 350°. Butter and flour two 9" round cake pans and set aside. Whisk flour, baking powder, and salt in a bowl; set aside. Whisk milk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter, sugar, zest, and juice on medium-high speed until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. Divide batter between prepared pans, and smooth tops with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. Bake until a toothpick inserted in middle comes out clean, 25–30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool to room temperature. Using a serrated knife, halve each cake horizontally to produce four layers.

2. Make the curd: Whisk sugar, zest, juice, and eggs in a 4-qt. saucepan until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Remove from heat and slowly whisk in butter until melted and smooth. Pour curd through a fine-mesh strainer into a bowl and chill until ready to use.

3. Make the buttercream: Place sugar and egg whites in the bowl of a stand mixer and set it over a saucepan of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer. Remove bowl from saucepan and place on stand mixer fitted with a whisk; beat on high speed until meringue is cooled and stiff peaks form. Replace whisk with paddle and add softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla, and salt.

4. To assemble, place one cake layer on a cake stand and spread with ⅓ cup curd; repeat with remaining layers and curd, ending with a cake layer. Cover top and sides with ¾ of the buttercream. Place remaining buttercream in a pastry bag fitted with a plain ½" tip; pipe 1" mounds along the top edge of cake. Mix graham crackers and 4 tbsp. melted butter in a bowl and sprinkle along bottom edge of cake. Garnish the top of the cake with candied lemon slices, if you like, and chill cake to firm frosting. Serve at room temperature.

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