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“It does not matter at all what color eggs you choose.”After holiday gatherings, dinner parties, or a particularly fancy snack dinner, you might have acquired some lonesome leftover ends of salami and prosciutto, or hunks of country ham.

Turn off mixer, and scrape down sides of bowl.With mixer running on medium speed, gradually add butter, 1 tablespoon at a time, beating well after each addition.

Continue to beat until mixture is light and fluffy, 8 to 10 minutes.With mixer running on medium speed, beat in strained jam and salt until just combined, about 1 minute.. Assemble the cake.Place 1 cake layer on a cake plate.

Using an offset spatula, spread 1 1/2 cups blueberry-coriander buttercream frosting from the center of the cake outward, forming a 1/2-inch-thick frosting layer with a 1-inch-wide, 3/4-inch-tall border around the perimeter to encase the curd.Spoon Meyer lemon curd in center of frosted layer; spread to edges of frosting border.

Top with remaining cake layer.

Spread a thin layer of frosting over top and sides of cake.1 small bunch of scallions, thinly sliced.

Chile paste or hot sauce, for serving.In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil.

Reduce the heat to moderate and simmer for about 20 minutes.Strain the sauce through a fine sieve; discard the solids..