Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream.
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most favored of recent trending foods on earth. It's simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something that I have loved my whole life. They are nice and they look wonderful.
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:
- {Get 1 of . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled.
- {Make ready of For Lemon Curd.
- {Get of ’1/2 cup fresh lemon juve.
- {Make ready 1/2 cup of granulated sugar.
- {Make ready 2 teaspoon of lemon zest.
- {Make ready 6 tablespoons of butter, cut into small pieces.
- {Make ready 1 (2 teaspoon) of salt.
- {Make ready of For Rasberry Spread.
- {Take 4 tablespoons of Rasberry jam, at room temperature.
- {Make ready of For Lemon Cream Frosting.
- {Prepare 2 cups of heavy whipping crem.
- {Get 8 ounces of marscapone cheese, at room temperature.
- {Take 2 tablespoons of fresh lemon jiice.
- {Get 1 teaspoon of fresh lemon zest.
- {Take 1 cup of confectioners sugar.
- {Prepare 1 teaspoon of vanilla extract’Garnish.
- {Take as needed of Fresh Rasberries.
- {Prepare of 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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