Lemon Twist Cake

My favorite dessert is from Consentinos bakery in Campbell Ca. This is a similar recipe. It’s a little time consuming but it’s so-very-good nad can be made a day or two ahead.
Especially good with white chocolate shavings on top. Yum!!


CURD:
8 large egg yolks
3/4 cup sugar
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (packed) grated lemon peel
1/8 teaspoon salt
Strawberries w/ sugar


FOR CURD: Whisk all ingredients in heavy medium saucepan to blend. Cook over medium-low heat until curd thickens and candy thermometer registers 170 F, stirring constantly, about 7 minutes (do not boil). Pour curd into small bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3 days

FOR FROSTING: Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and salt; stir until smooth. Transfer frosting base to bowl. Cover; chill overnight.

Cake Ingr.
3-1/2 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
1-1/2 cups whole milk
8 large egg whites

FOR CAKE: Preheat oven to 350 F. Butter and flour three 9-inch-diameter cake pan with 1-1/2 inch high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1-3/4 cups sugar, beating until well blended. Beat in vanilla and lemon peel. Beat in flour mixture alternately with milk in 3 additions each. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Divide batter among prepared pans

Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up and cool completely.
–Can be made 1 day ahead. Wrap tight in parchment paper, foil & place in a plastic (garbage bag) and store @ room temp.

Using serrated knife cut off maundered tops of cake layers to level. Place 1 cake layer on platter, trimmed side up. Mix Strawberries w/ sugar and set aside for several minutes. Spread with half of lemon curd & top berries on the curd. Top with second cake layer, trimmed side up. Spread with remaining lemon curd. Top with third cake layer, trimmed side down.

Whisk remaining 1-3/4 cups chilled cream into frosting base to loosen. Using electric mixer beat until frosting holds stiff peaks. Spread frosting over top and sides of cake, Chill until frosting is firm, at least 3 hours.