Hi, I am Jane. Today, I’m gonna show you how to prepare vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream Recipe
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream using 18 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:
- Take 1 . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
- Get For Lemon Curd
- Take ’1/2 cup fresh lemon juve
- Make ready 1/2 cup granulated sugar
- Prepare 2 teaspoon lemon zest
- Get 6 tablespoons butter, cut into small pieces
- Take 1 (2 teaspoon) salt
- Make ready For Rasberry Spread
- Take 4 tablespoons Rasberry jam, at room temperature
- Get For Lemon Cream Frosting
- Make ready 2 cups heavy whipping crem
- Get 8 ounces marscapone cheese, at room temperature
- Get 2 tablespoons fresh lemon jiice
- Prepare 1 teaspoon fresh lemon zest
- Take 1 cup confectioners sugar
- Get 1 teaspoon vanilla extract’Garnish
- Take as needed Fresh Rasberries
- Get White chocolate shavings and fresh rasberries for the garnish
Steps to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:
- Make Lemin Curd
- Combine all ingredients in a saucepan and cook over low heat until thickened, 6 to 10 minute
- Transfer to a bowl, cover with plastic wrap and refrigerate until cold
- Make Lemon Cream Frosting
- Beat cream until it starts to rhicken
- Add remaing ingredients and beat until fluffy and creamy
- Assemble Cake
- Place one layer in serving plate
- Spread with 2 tablespoons Rasberry jam
- Carefully spread 1/2 of the lemon curd on jam
- Add second cake layer, bottom up, add 2 tablespoon Rasberry jam and lemon cur
- Add third layer, bottom up. For easier frosting refrigerate until filling setts
- Frost entire cake with Lemin Cream
- Garnish with Rasberry sand white chocolate refrigerate 2 to 4 hours before slicing
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