Hi, I am Jane. Today, we’re going to make vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little 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 popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream using 18 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:
- Make ready 1 . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
- Take For Lemon Curd
- Get ’1/2 cup fresh lemon juve
- Prepare 1/2 cup granulated sugar
- Get 2 teaspoon lemon zest
- Get 6 tablespoons butter, cut into small pieces
- Prepare 1 (2 teaspoon) salt
- Get For Rasberry Spread
- Take 4 tablespoons Rasberry jam, at room temperature
- Take For Lemon Cream Frosting
- Take 2 cups heavy whipping crem
- Prepare 8 ounces marscapone cheese, at room temperature
- Prepare 2 tablespoons fresh lemon jiice
- Get 1 teaspoon fresh lemon zest
- Get 1 cup confectioners sugar
- Make ready 1 teaspoon vanilla extract’Garnish
- Take as needed Fresh Rasberries
- Take White chocolate shavings and fresh rasberries for the garnish
Instructions 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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