Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream. This cake combines the flavors of vanilla, lemon and Rasberry for a bright, refreshing layer cake. The cake is filled with fresh lemon curd with a touch of Rasberry jam and finished with a fresh. Combine the butter, granulated sugar, oil, lemon zest.
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice 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 begin with this recipe, we have to first prepare a few ingredients. 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 it.
The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:
- Prepare 1 . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
- Take For Lemon Curd
- Prepare ’1/2 cup fresh lemon juve
- Take 1/2 cup granulated sugar
- Prepare 2 teaspoon lemon zest
- Prepare 6 tablespoons butter, cut into small pieces
- Get 1 (2 teaspoon) salt
- Get For Rasberry Spread
- Get 4 tablespoons Rasberry jam, at room temperature
- Take 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
- Make ready 1 teaspoon vanilla extract’Garnish
- Get as needed Fresh Rasberries
- Make ready White chocolate shavings and fresh rasberries for the garnish
Tall and colorful, this is a true special occasion cake. Creamy white cake layers are filled with raspberry buttercream and fresh raspberries, and paired with a tangy yet sweet lemon curd. It still tasted excellent!) Batch of Lemon Buttercream Frosting (Recipe below) Instructions. To make this moist lemon cake into a raspberry lemon cake, I mix up my lemon batter as usual and then before baking, I swirl in some dollops of raspberry filling and sprinkle in some fresh raspberries.
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
It still tasted excellent!) Batch of Lemon Buttercream Frosting (Recipe below) Instructions. To make this moist lemon cake into a raspberry lemon cake, I mix up my lemon batter as usual and then before baking, I swirl in some dollops of raspberry filling and sprinkle in some fresh raspberries. The raspberry tends to sink to the bottom so I leave all the good stuff at the top to keep it as suspended in the batter as possible. Slathered in Lemon Cream Cheese Frosting, it's so flavorful. Decorate with extra berries and lemon slices.
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