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1
Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves.
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2
Whisk in remaining ingredients.
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3
Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes.
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4
Transfer to medium bowl.
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5
Place plastic wrap directly on surface of curd to prevent skin from forming.
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6
Refrigerate until chilled, about 6 hours.
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7
(Can be prepared days ahead.)
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8
Combine 1/2 cup cream and chocolate in heavy small saucepan.
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9
Stir over low heat until chocolate melts and mixture is smooth.
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10
Transfer to large bowl.
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11
Whisk in remaining 1 3/4 cups cream and vanilla.
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12
Refrigerate until well chilled, about 6 hours.
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13
(Can be prepared up to 1 day ahead.)
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14
Position rack in center of oven and preheat to 350F.
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15
Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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16
Line bottoms with waxed paper.
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17
Butter paper.
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18
Dust pans with flour; tap out excess.
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19
Sift flour, baking powder and salt together into medium bowl.
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20
Repeat sifting.
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21
Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
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22
Mix in remaining 1/2 cup cream, milk and vanilla.
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23
Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy.
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24
Beat in yolks.
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25
Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients.
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26
Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks.
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27
Gradually beat in remaining 1 cup sugar.
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28
Continue beating until stiff but not dry.
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29
Fold whites into cake batter in 2 additions.
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30
Divide batter among prepared cake pans.
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31
Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes.
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32
Cool cakes in pans on racks 10 minutes.
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33
Turn cakes out onto racks, peel off waxed paper and cool completely.
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34
(Can be prepared 4 hours ahead.
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35
Cover and let stand at room temperature.
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36
Using electric mixer, beat frosting in another large bowl until stiff peaks form.
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37
Place 1 cake layer on platter.
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38
Spread 2/3 cup lemon curd evenly atop cake layer.
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39
Spread 3/4 cup frosting atop curd.
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40
Top with second cake layer.
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41
Spread cake with 2/3 cup curd, then with 3/4 cup frosting.
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42
Top with third cake layer.
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43
Frost top and sides of entire cake evenly with 3 cups frosting.
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44
Place remaining lemon curd in pastry bag fitted with no.
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45
2 star tip.
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46
Pipe circle of curd around top of cake, 1/2 inch from edge.
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47
Pipe evenly spaced diagonal lines inside circle, creating lattice pattern.
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48
(Reserve remaining curd for another use.)
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49
Spoon remaining frosting into clean pastry bag fitted with no.
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50
2 star tip.
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51
Pipe ruffled border around top and bottom edges of cake.
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52
(Can be prepared up to 6 hours ahead.
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53
Refrigerate.)
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54
Let stand at room temperature 30 minutes before serving.
