Lemon Curd Genoise Part III

The cake assembly part.

First, remove your buttercream from the refrigerator, reconstitute by letting warm to room temperature, then beating with stand mixer to regain the fluffy consistency.

Next, brush the cake faces that will be facing each other with your previously made simple syrup. This will keep the cake layers moist, while adding some sweetness to the genoise.

Then, add a thin layer of buttercream on each cake face.

Next, add a generous dollop of lemon curd in the middle, and spread around. Hmm, looks like a sunny side up egg.

Next, invert the cake layers to stack them.

Then, apply a buttercream crumb coat (like a paint primer), which will enable forming of the final thick coat of buttercream thereon. Refrigerate for an hour or more. Here is the cake with the initial layer of crumb coat before refrigeration.