Stephanie Alexander's Layered Lemon Curd Cake (MasterChef)

[Bathsheba]

Ta Emma... yes, I'll be shaking in my shoes when I open the spring form tin! I make lemon curd quite regularly too... so that didn't daunt me. I have to say the trickiest part was spreading the curd/cream layers perfectly evenly 10 times. I'll be so disappointed if the layers don't look even.... I'm shocking that way


I'm also thinking we might have a hot curry for dinner beforehand.... something spicy so that the cream is a welcome relief rather than cloying.

[mrscricket]

Hmmmm, I think I'm coming to your house for dinner tonight then

[Nai]

Oh wow!! DP and I were drooling at this one - let us know how it tastes.

[Inanna]

Well if I was in Melbourne I would be wanting dinner at yours tonight! YUMMOOO!!!!

[Muppity]

Right everyone - dinner at Baths!

I'll jump on the next plane!

It is on my list of things to try - so I will be egerly watcing to see how yours comes out.

[indie24]

I saw that episode and drooling now at the thought of it. Can't wait to see how it turns out for you

[Bathsheba]

Family and I have just had our curry and cake If you have me as a FaceBook friend you can view the photos of it cut and plated... and read my verdict. Essentially the cake was too creamy for me... not surprising given that it had 750ml of it in it. I thought I added enough zest but it could have done with a bit more. I just thought it needed a bit more kick. Anyhow... my main aim was to follow the recipe so that it "worked" ie didn't collapse like it did on Tv. That was achieved. Maybe using powdered gelatine was the key. If you make it then 2 teaspoons of powdered gelatine = 4 sheets.