Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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. Slice cake layers in half horizontally to make six layers.
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. 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 that.
The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:
- Get 1 . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
- Take For Lemon Curd
- Make ready ’1/2 cup fresh lemon juve
- Get 1/2 cup granulated sugar
- Take 2 teaspoon lemon zest
- Take 6 tablespoons butter, cut into small pieces
- Make ready 1 (2 teaspoon) salt
- Get For Rasberry Spread
- Prepare 4 tablespoons Rasberry jam, at room temperature
- Get For Lemon Cream Frosting
- Prepare 2 cups heavy whipping crem
- Make ready 8 ounces marscapone cheese, at room temperature
- Get 2 tablespoons fresh lemon jiice
- Make ready 1 teaspoon fresh lemon zest
- Take 1 cup confectioners sugar
- Prepare 1 teaspoon vanilla extract’Garnish
- Prepare as needed Fresh Rasberries
- Get White chocolate shavings and fresh rasberries for the garnish
This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake and the yummy bites of raspberries! The cake is frosted and filled with my go-to easy buttercream frosting, topped with more raspberry filling for the drip. Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Place a few raspberries and strawberries evenly throughout the cream.
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
Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Place a few raspberries and strawberries evenly throughout the cream. It still tasted excellent!) Batch of Lemon Buttercream Frosting (Recipe below) Instructions. Combine the butter, granulated sugar, oil, lemon zest. Place one cake layer on a cake stand or display plate.
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