Mothers Day Strawberry Lemon Cake

Mothers Day Strawberry Lemon Cake

¾ cup flour
1 1/3 cup sugar, plus 2 Tbs
10 eggs, separated
1½ tsp vanilla
1½ tsp cream of tartar
3/4 cup lemon curd
1 pint strawberries, stemmed and sliced (and more for cake decorating if desired)

Lightly butter bottom of the stoneware. Cut parchment paper to fit the bottom of the stoenware and place inside. Do not grease the sides of the stoneware. Sift the flour and the sugar together and set aside. Using a hand mixer, whip the egg yolks on high speed for 3-5 minutes until thick and pale ribbons form from beater. Set aside. Beat egg whites until foamy and add cream of tartar and 2 Tbs. sugar until thick, glossy, and holds a peak but is not dry. Pour egg yolks on top of the egg whites and carefully fold in by hand, maintaining as much volume as possible. Sprinkle in 1/3 of the flour mixture and continue to fold in and incorporate. Fold in additional flour in thirds until fully incorporated. Do not overmix. Spread batter over the bottom of the stoneware and cook on HIGH for 2 hours. Remove stoneware from slow cooker and place on highest shelf possible of a preheated 325°F oven. Cook until center is cooked and top is golden brown. Let cool. Loosen sides of cake from stoneware and invert. Horizontally cut cake in half and spread top and bottom center with lemon curd. Place sliced strawberries on top of bottom and place top of cake on top of bottom. Frost sides with buttercream and then top with buttercream. Garnish with edible flowers or fresh strawberries around edge of cake. Keep refrigerated.

Lemon Mousseline Buttercream

½ cup sugar
¼ cup water
3 drops lemon juice
2 sticks butter, room temperature
5 egg yolks
1 lemon, peeled grated and juiced

In a saucepan, cook the sugar, water and lemon juice to 220°F. Cream the butter and transfer to another bowl. Beat the yolks until thick and pale in color. Continue beating and pour in sugar syrup quickly. Continue beating until mixture is cooled to 80°F. Beat in half the butter. Beat in the lemon peel and lemon juice. Add remaining butter and beat until incorporated, thick and creamy.