Part 5/8:
- Prepare for Baking: Evenly distribute the batter among three prepared pans and use damp cake strips around the pans to achieve flat tops during baking. Bake for about 30 minutes, ensuring even cooking by rotating the pans halfway through.
Crafting the Italian Buttercream
For the frosting, John recommends making an Italian buttercream that contrasts the sweetness of the cake and curd.
Sugar Syrup: In a saucepan, combine 533 grams of sugar and 2/3 cup of water. Bring to a boil while stirring constantly and let it reach the soft ball stage (235°F).
Meringue Stage: Meanwhile, whisk eight egg whites to soft peaks, gradually adding a third of a cup of sugar until well combined.