I'm not sure what some of these people expected from this good recipe. The "frosting" is nothing more than a mousse and if you're traveling with it further than your dining table, you will absolutely need to fortify the whipped cream with gelatin, sacrificing SOME textural quality for stability. Scorched curd? How can you do that? Whisk it for the entire time over MEDIUM heat, that means on the low side. Damming the "frosting" around the edges of the layer is the thing to do to prevent slipping (then again, if you're savvy, you'll not have slippage to begin with). Above all, unless the ghost of James Beard has inhabited your body during the manufacture of this cake, DO NOT TAMPER with the ingredients. This isn't savory cooking where you can attempt to accommodate your personal tastes. Baking and pastry is about the synergy of the ingredients. One false move and it may not work. Don't like all the sugar? Don't make it! It's that simple. Same thing for the butter. Some of these comments are astounding, actually. I made this today and suggest you do the curd the night before and then make the mousse "frosting." Complete the cakes and by the time you've cleaned up you should be good to assemble. Using 3 skewers for travel is genius. Oh, and, since the recipe is silent about it, ALWAYS make sure your eggs are room temperature. To the people who thought the cake was too spongy (it's an egg-white leavened cake, sort of), use pound cake if you don't like the texture. Not for the uninitiated.