Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first 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 can achieve 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
- Get For Lemon Curd
- Take ’1/2 cup fresh lemon juve
- Prepare 1/2 cup granulated sugar
- Take 2 teaspoon lemon zest
- Prepare 6 tablespoons butter, cut into small pieces
- Get 1 (2 teaspoon) salt
- Prepare For Rasberry Spread
- Take 4 tablespoons Rasberry jam, at room temperature
- Get For Lemon Cream Frosting
- Make ready 2 cups heavy whipping crem
- Make ready 8 ounces marscapone cheese, at room temperature
- Take 2 tablespoons fresh lemon jiice
- Get 1 teaspoon fresh lemon zest
- Prepare 1 cup confectioners sugar
- Prepare 1 teaspoon vanilla extract’Garnish
- Prepare as needed Fresh Rasberries
- Prepare 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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