I made a lemon curd cake this morning for Canadian Thanksgiving this evening at family's in Can.
I put the batter down first, made a ring and put some curd, put more batter and dotted with curd.
Baked at convection 360.
When I took it out, it looked and smelled great, however, the curd sunk to the bottom. So, in a panic, I just flipped it over and going to dust it up the ying yang with powdered sugar. It is now curdy at the top and crusty at the bottom.
I need to make another one for Columbus day tomorrow at my house.
Should I be baking the cake a little first and then putting the curd on it. I want the curd to still have some of its integrity and not totally bake into the cake.