Hello everybody, hope you are 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. One of my favorites. For mine, I am going to make it a little 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 current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something which I’ve loved my whole life. They’re fine and they look wonderful.
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. This Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting. Between the layers of cake is a lovely lemon curd and raspberry buttercream.
To begin with this particular 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 . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
- Get For Lemon Curd
- Prepare ’1/2 cup fresh lemon juve
- Make ready 1/2 cup granulated sugar
- Prepare 2 teaspoon lemon zest
- Get 6 tablespoons butter, cut into small pieces
- Make ready 1 (2 teaspoon) salt
- Prepare For Rasberry Spread
- Prepare 4 tablespoons Rasberry jam, at room temperature
- Prepare For Lemon Cream Frosting
- Get 2 cups heavy whipping crem
- Take 8 ounces marscapone cheese, at room temperature
- Make ready 2 tablespoons fresh lemon jiice
- Take 1 teaspoon fresh lemon zest
- Get 1 cup confectioners sugar
- Prepare 1 teaspoon vanilla extract’Garnish
- Take as needed Fresh Rasberries
- Get White chocolate shavings and fresh rasberries for the garnish
In a pinch you could use lime juice. A four layer cake, filled with lemon curd and covered with lemon frosting. Then placed the top cake layer on and frosted everything using the lemon cream cheese frosting from this site. My other change was that I used Lemon extract where ever the recipe called for vanilla extract.
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
One batch makes three, eight-inch cake layers, and is frosted with vanilla buttercream. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. Add an even layer of buttercream between each cake layer with a large offset. This lemon cake is made with lemon zest processed with sugar and lemon juice, for a deliciously refreshing and summer-worthy dessert! For a layer cake - fill the middle (sandwich the two cake layers) with lemon curd and fresh raspberries, and then frost.
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