Vanilla Layer Cake Filled Withlenon And Rasberry And Frosted With Fresh Lemon Cream

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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To begin with this recipe, we must prepare a few ingredients. 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.

This cake combines the flavors of vanilla, lemon and Rasberry for a bright, refreshing layer cake. The cake is filled with fresh lemon curd with a touch of Rasberry jam and finished with a fresh lemon cream frosting for a not to sweet cake.

Ingredients and spices that need to be Get to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:

1. 1 . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
2. For Lemon Curd
3. ’1/2 cup fresh lemon juve
4. 1/2 cup granulated sugar
5. 2 teaspoon lemon zest
6. 6 tablespoons butter, cut into small pieces
7. 1 (2 teaspoon) salt
8. For Rasberry Spread
9. 4 tablespoons Rasberry jam, at room temperature
10. For Lemon Cream Frosting
11. 2 cups heavy whipping crem
12. 8 ounces marscapone cheese, at room temperature
13. 2 tablespoons fresh lemon jiice
14. 1 teaspoon fresh lemon zest
15. 1 cup confectioners sugar
16. 1 teaspoon vanilla extract’Garnish
17. as needed Fresh Rasberries
18. White chocolate shavings and fresh rasberries for the garnish

Instructions to make to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream

1. Make Lemin Curd
2. Combine all ingredients in a saucepan and cook over low heat until thickened, 6 to 10 minute
3. Transfer to a bowl, cover with plastic wrap and refrigerate until cold
4. Make Lemon Cream Frosting
5. Beat cream until it starts to rhicken
6. Add remaing ingredients and beat until fluffy and creamy
7. Assemble Cake
8. Place one layer in serving plate
9. Spread with 2 tablespoons Rasberry jam
10. Carefully spread 1/2 of the lemon curd on jam
11. Add second cake layer, bottom up, add 2 tablespoon Rasberry jam and lemon cur
12. Add third layer, bottom up. For easier frosting refrigerate until filling setts
13. Frost entire cake with Lemin Cream
14. Garnish with Rasberry sand white chocolate refrigerate 2 to 4 hours before slicing
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