Cake Assembly: Genoise with Lemon Curd and Italian Buttercream

Class 4: Recipes for Lemon Curd, Italian Buttercream, Genoise. Filling/Finishing cake.

Genoise
46 g Butter (browned)
5 g Vanilla
250 g Eggs
125 g Sugar
62 g Cake Flour
62 g Corn Starch

Italian Buttercream
250 g Sugar
2 oz Water
125 g Egg Whites
375 g Butter
2 oz Butter
½ tsp Lemon Juice
¾ tsp Vanilla

Lemon Curd
4 ½ oz Lemon juice
9 oz Sugar
3 Egg Yolks

4 ½ oz Butter

Preparing Lemon Curd
-Boil sugar and lemon juice.
-Temper in egg yolks.
-Add eggs back into pot on heat.
-Cook until thick like mayonnaise over medium heat.
-Cool slightly before stirring in the butter.
-Pour onto a plastic wrap lined half sheet tray and cover. Chill in cooler.

-Torte genoise. Pipe a dam of buttercream on the bottom layer. Fill the center with the lemon curd.

-Top with second cake layer. Coat and finish cake with Italian Buttercream.