Any professional, or just really bakers, out there? I am going to make the cake from CI linked below (it's lower down, not the first recipe). However, I recently had a lemon curd cake that blew my mind, and the chef (barely) revealed that a little lemon curd was added to the batter.
I know that I would have to lesson the liqid amount indicated if I add some lemon curd into the batter, but by how much? Any other changes one would make? And exactly how did adding curd to the batter change the recipe? How much would you add?
Thanks in advance,