Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping
Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, butter cake filled with rasberry and lemon whipped cream, with a vanilla whipped cream topping. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping is something that I’ve loved my entire life.

It blends together both lemon juice and zest for a sweet cake with bold lemon flavor that pairs beautifully with the raspberry whipped cream that gets piled on top. Flavored whipped cream is an easy filling and topping for a gorgeous berry-stacked cake. Pipe a layer of lemon cream cheese frosting on top of the filling.

To get started with this recipe, we have to prepare a few components. You can have butter cake filled with rasberry and lemon whipped cream, with a vanilla whipped cream topping using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping:
  1. Prepare 1 Recipe of my White Butter Cake. Recipe listed below,( the only change is to use 3– 8 inche cake pans instead of 2 and to decrease cooking time to 10 to 15 minutes )
  2. Get 1 FOR FILLING
  3. Take 1 cup chilled heavy whipping cream
  4. Get 2 tbsp confectoners sugar
  5. Prepare 1/2 tsp vanilla extract
  6. Get 2 tbsp seedless rasberry jam
  7. Prepare 2 tbsp lemon curd, homemade or store bought
  8. Take 1 FOR VANILLA WHIPPED CREAM TOPPING
  9. Make ready 1 cup chilled heavy whipping cream
  10. Get 4 tbsp confectioners sugar
  11. Get 1 tsp unflavored gelatin
  12. Make ready 3/4 tsp vanilla extract
  13. Get 1 FOR GARNISH
  14. Take 1 tbsp chocolate shavings
  15. Take 1 tbsp multi colored sprinkles
  16. Make ready 8 or more fresh rasberrys

I want to have a lighter frosting. Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice with milk or heavy cream in the frosting. First time taking on a citrus flavor cake, but my dear friend has requested a lemon cake with raspberry filling in between the layers for her birthday. Use a real vanilla; imitations are not recommended.

Steps to make Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping:
  1. Make Cake as directed EXCEPT use 3 –8 inch cake pans instead of 2. This makes 3 thinner layers so the cook time will be decreased to 10 to 15 minutes. Cool cakes before filling. - - https://cookpad.com/us/recipes/336925-white-butter-cake
  2. FOR FILLING
  3. Beat the 1 cup of cream until soft peaks form, add sugar and vanilla. Remove 1/2 of whipped cream to another chilled bowl. In the first bowl whip in rasberry jam, and whip until stiff. Chill. In second bowl whip lemon curd into the othet half of whipped cream, whip until stiff and chill.
  4. FOR VANILLA WHIPPED CREAM TOPPING
  5. In a small heat proof bowl add 1 tablespoon cold water, add gelatin and allow to soften 5 minutes. Place bowl in a skillet of simmmering water and heat just unti clear, about 1 minute. Remove from heat but use while still liquid.
  6. Whip the 1 cup cream until soft peaks form, add sugar, vanilla and gelatin, whip until stiff peaks form.Chill
  7. ASSEMBLE CAKE
  8. Put one layer on serving plate, top with rasberry whipped cream.Add second layer of cake, top with lemon whipped cream. Add third top layer of cake and frost entire cake with vanilla whipped cream.
  9. Garnish with chocolate shavings and sprikles and fresh rasberrys.
  10. NOTE The gelatin in the topping will stabalize the vanilla whipped cream to stay firm and fresh for a couple of days. The rasberry jam and lemon curd provide the same stabalizing. The cake should be kept cold in the refrigerator.

If you can find a vanilla bean paste it's well worth the investment. Hundreds of home cooks and bakers have used this recipe for decorating cakes, filling layer cakes or topping off a pan of brownies. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Use to sandwich the sponges together The cake tastes wonderful served as dessert with a raspberry coulis, which is really quick to make - see my simple recipe, bottom right. Chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream.

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