Hi, I’m Kate. Today, I will show you a way to prepare vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream Recipe
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, 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 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 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
- Prepare For Lemon Curd
- Make ready ’1/2 cup fresh lemon juve
- Get 1/2 cup granulated sugar
- Make ready 2 teaspoon lemon zest
- Make ready 6 tablespoons butter, cut into small pieces
- Prepare 1 (2 teaspoon) salt
- Prepare For Rasberry Spread
- Get 4 tablespoons Rasberry jam, at room temperature
- Make ready 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
- Prepare 1 teaspoon fresh lemon zest
- Get 1 cup confectioners sugar
- Make ready 1 teaspoon vanilla extract’Garnish
- Prepare as needed Fresh Rasberries
- Take 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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