2 egg yolks
1-1/2 tsp pure vanilla extract
225 ml [not quite 1 cup] 3.25% buttermilk
2-1/4 cups cake flour
1-1/2 cups sugar
3-1/2 tsp baking powder
1/4 tsp salt
6 oz unsalted butter, room temperature
1 batch of lemon curd
1 batch of mousselini buttercream
• Preheat the oven to 350°F.
• Lightly spray the bottom and sides of two9 inch spring form cake pans.
• Line completely with parchment paper, bottoms and sides included. The paper will stick to the sprayed pan.
• Spray the parchment again.
• Place the 3 eggs and 2 yolks in a medium sized bowl.
• Add the vanilla extract and 1/8 cup of buttermilk.
• Whisk well and set aside.
• Combine the flour, sugar, baking powder and salt in a large bowl and whisk to blend.
• Add the remaining buttermilk and the butter to the dry ingredients.
• Blend together on low speed.
• Increase to medium speed and beat for 2 minutes until light fluffy.
• Add the egg mixture in three parts, scrapping down the sides of the bowl after each addition.
• Do not over mix.
• Divide the batter among the two prepared pans.
• Bake the cake layers for 30 minutes, or until a toothpick inserted in the center comes out clean.
• Place the cake pans on a wire racks.
• Let the cake layers cool completely.
• When completely cooled down, place the cakes still in the pans in the fridge.
• Chill for about an hour.
• Remove from the fridge and proceed with the removal.
• Unhook the spring mechanism and remove the ring from one of the cakes.
• Grasp the bottom parchment, pull off and carefully slide the cake onto a platter. [do not invert]
• Spread 3/4 of the lemon curd on the top.
• Now unhook the spring mechanism and remove the ring from the other cake.
• Carefully pull the parchment from under the cake. The chilled cake is fairly stable at this point.
• With the flat side up place the second cake on top of the bottom layer.
• Chill the cake with the lemon curd for an hour.
• Remove from fridge; spread a thin crumb coating of mousselini buttercream over the well chilled cake.
• Place in the fridge for 15 minutes.
• Remove cake from the fridge and spread on the rest of the mousselini buttercream.
• Carefully pipe or spoon the remaining lemon curd on top of the cake.
• Chill the assembled cake for half an hour.
• Remove, slice and serve.