Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. One of my favorites food recipes. This time, I will make it a little 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 favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. 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 can achieve that.
The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:
- Take 1 . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
- Make ready For Lemon Curd
- Get ’1/2 cup fresh lemon juve
- Get 1/2 cup granulated sugar
- Get 2 teaspoon lemon zest
- Make ready 6 tablespoons butter, cut into small pieces
- Take 1 (2 teaspoon) salt
- Take For Rasberry Spread
- Take 4 tablespoons Rasberry jam, at room temperature
- Get For Lemon Cream Frosting
- Take 2 cups heavy whipping crem
- Make ready 8 ounces marscapone cheese, at room temperature
- Prepare 2 tablespoons fresh lemon jiice
- Get 1 teaspoon fresh lemon zest
- Make ready 1 cup confectioners sugar
- Prepare 1 teaspoon vanilla extract’Garnish
- Make ready as needed Fresh Rasberries
- Make ready 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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