The General's Gingerbread Layer Cake With Lemon Curd

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together all Gingerbread Cake ingredients until well combined.
3. Divide batter evenly between prepared pans and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
4. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
5. To make the Yuzu Lemon Curd, combine Yuzu Juice, Lemon Juice, Granulated Sugar, and Butter in a saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
6. Whisk in Egg Yolks and Yuzu Zest and continue cooking, stirring constantly, until curd thickens enough to coat the back of a spoon (about 8-12 minutes). Strain through a fine-mesh sieve. Remove from heat and let cool completely.
7. To make the Swiss Meringue Buttercream, combine Sugar and Egg Whites in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until Sugar is dissolved and mixture is hot to the touch.
8. Remove from heat and beat with an electric mixer until stiff, glossy peaks form and the bowl is cool to the touch.
9. Gradually add softened Butter, beating until smooth and creamy. Stir in Vanilla Extract and Salt.
10. Place one cake layer on a serving plate. Spread with Yuzu Lemon Curd. Top with second cake layer.
11. Frost the entire cake with Swiss Meringue Buttercream. Decorate as desired.