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Cook the Curd: Transfer the mixture to the stove and cook over medium-low heat while continuously stirring. The goal is to thicken the mixture without allowing the egg yolks to scramble. This process takes about five minutes.
Finish with Butter: Once thickened, add 75 grams of salted butter for stabilization and enhanced mouthfeel. Remove it from heat and allow it to cool, covering it to prevent a skin from forming.
Baking the Cake Layers
While the curd is chilling, it’s time to move on to the cake layers.
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare your cake pans by greasing and lining them with parchment paper.