Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream.
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. It is one of my favorites. This time, I'm gonna 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 popular of recent trending foods in the world. It's appreciated by millions every day. It is easy, it's fast, it tastes delicious. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something that I have loved my entire life. They're fine and they look fantastic.
To begin with this recipe, we must 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 that.
The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:
- {Get 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 of granulated sugar.
- {Prepare of lemon zest.
- {Take of butter, cut into small pieces.
- {Get of salt.
- {Prepare of For Rasberry Spread.
- {Take of Rasberry jam, at room temperature.
- {Take of For Lemon Cream Frosting.
- {Make ready of heavy whipping crem.
- {Make ready of marscapone cheese, at room temperature.
- {Take of fresh lemon jiice.
- {Prepare of fresh lemon zest.
- {Make ready of confectioners sugar.
- {Make ready of vanilla extract’Garnish.
- {Take of Fresh Rasberries.
- {Make ready of 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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