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1
Whisk all ingredients in heavy medium saucepan to blend.
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2
Cook over medium-low heat until curd thickens and candy thermometer registers 170F, stirring constantly, about 7 minutes (do not boil).
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3
Pour curd into small bowl.
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4
Press plastic wrap onto surface.
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5
Chill at least 1 day and up to 3 days.
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6
Place large sheet of foil on work surface; butter foil.
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7
Combine sugar, butter, and 1/4 cup water in heavy medium saucepan.
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8
Stir over medium-low heat until sugar dissolves and butter melts, occasionally brushing down sides of pan with wet pastry brush.
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9
Increase heat to medium-high and boil until syrup is medium amber color, stirring constantly, about 12 minutes.
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10
Remove from heat.
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11
Immediately add baking soda (mixture will foam up), then nuts and stir to blend well.
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12
Spread nut mixture onto prepared foil, separating nuts.
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13
Cool completely.
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14
Chop crunch into 1/4- to 1/3-inch pieces.
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15
(Can be made 2 days ahead.
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16
Store airtight at room temperature.)
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17
Bring 3/4 cup cream to simmer in heavy medium saucepan.
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18
Remove from heat.
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19
Add chocolate and salt; stir until smooth.
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20
Transfer frosting base to bowl.
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21
Cover; chill overnight.
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22
Preheat oven to 350F.
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23
Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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24
Sift flour, baking powder, and salt into medium bowl.
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25
Using electric mixer, beat butter in large bowl until fluffy.
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26
Gradually add 1 3/4 cups sugar, beating until well blended.
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27
Beat in vanilla and lemon peel.
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28
Beat in flour mixture alternately with milk in 3 additions each.
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29
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
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30
Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
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31
Fold whites into batter in 3 additions.
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32
Divide batter among prepared pans.
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33
Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes.
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34
Cool cakes in pans on racks 15 minutes.
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35
Cut around pan sides and turn cakes out onto racks.
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36
Turn cakes right side up and cool completely.
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37
(Can be made 1 day ahead.
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38
Wrap in foil and store at room temperature.)
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39
Using serrated knife, cut off mounded tops of cake layers to level.
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40
Place 1 cake layer on platter, trimmed side up.
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41
Spread with half of lemon curd.
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42
Top with second cake layer, trimmed side up.
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43
Spread with remaining lemon curd.
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44
Top with third cake layer, trimmed side down.
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45
Whisk remaining 1 3/4 cups chilled cream into frosting base to loosen.
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46
Using electric mixer, beat until frosting holds stiff peaks.
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47
Spread frosting over top and sides of cake.
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48
Chill until frosting is firm, at least 3 hours.
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49
(Can be made 1 day ahead.
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50
Cover with cake dome; keep chilled.)
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51
Press crunch lightly into frosting on sides and top edge of cake.
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52
(Can be prepared 1 hour ahead and refrigerated.)
