The main difference between a cake with a curd and a cake without a curd lies in the filling or the presence of a curd-based layer in the cake. Here's a breakdown of the differences:
Filling: A cake with a curd typically has a layer of curd-based filling incorporated into the cake. The curd filling adds a tangy and creamy element to the cake, providing a contrast to the sweetness of the cake layers. On the other hand, a cake without a curd does not have this additional layer and may rely solely on other types of fillings or toppings, such as buttercream, ganache, or fruit preserves.
Flavor: The curd filling in a cake adds a distinctive flavor that complements the cake's taste. Depending on the type of curd used, such as lemon curd or passion fruit curd, it can contribute a citrusy or fruity flavor profile to the cake. Without the curd, the flavor of the cake itself may be more pronounced, with the focus primarily on the cake's ingredients and any other accompanying flavors.
Texture: The curd filling introduces a contrasting texture to the cake. It typically has a smooth and creamy consistency, which adds a luscious and velvety element between the cake layers. This texture variation provides a pleasant mouthfeel when combined with the cake's crumb. In contrast, a cake without a curd may have a more consistent texture throughout, depending on the chosen fillings or toppings.
Ultimately, the decision to include or exclude a curd layer in a cake depends on personal preference and the desired taste and texture experience. A cake with a curd filling can offer a delightful burst of flavor and a creamy texture, while a cake without a curd may have a more straightforward taste and texture profile.