Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream.
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.
Ingredients of Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream
- Lets Go Prepare of . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled.
- Lets Go Prepare of For Lemon Curd.
- It's of ’1/2 cup fresh lemon juve.
- It's of granulated sugar.
- Lets Go Prepare of lemon zest.
- What You needis of butter, cut into small pieces.
- It's of salt.
- What You needis of For Rasberry Spread.
- Lets Go Prepare of Rasberry jam, at room temperature.
- Lets Go Prepare of For Lemon Cream Frosting.
- It's of heavy whipping crem.
- What You needis of marscapone cheese, at room temperature.
- What You needis of fresh lemon jiice.
- Lets Go Prepare of fresh lemon zest.
- What You needis of confectioners sugar.
- What You needis of vanilla extract’Garnish.
- It's of Fresh Rasberries.
- Lets Go Prepare of White chocolate shavings and fresh rasberries for the garnish.
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream step by step
- 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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