flitterbit wrote:
> Tracy wrote:
>> flitterbit wrote:

>>>> I was thinking of using the curd in some kind of layer cake. Anyone
>>>> do this? Any suggestions besides just eating the stuff?
>>>>
>>>> Tracy


> I didn't use gelatin, but then I wasn't transporting the cake, it was
> being eaten the same day it was prepared, and the curd recipe contained
> cornstarch as a thickener. Also, I refrigerated the filled cake, so
> between the refrigeration and the cornstarch in the curd itself, I
> didn't have a problem with ooziness.


I plan to refrigerate overnight - to help with the ooziness.


>> I am thinking a spongy cake brushed with a little liqueur (raspberry
>> maybe), then the curd filling then some kind of frosting/icing.
>>
> That sounds nice! The cake recipe I used was from a cookbook called
> "Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed Baking Book"; the
> same cake layers also make a very nice Boston Cream Pie

I am familiar with that book. There is a Rosie's bakery practically
right around the corner from where I work....
I am not a big fan of Boston Cream Pie. I am not sure why though. I
like cake, I like the custard filling and I like chocolate. I just don't
like them all together. BUT...I do like eclairs. Go figure.


Thanks for your help!
Tracy