Recipe: Tasty Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream

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

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We hope you got insight from reading it, now let's go back to vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream recipe. 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 achieve that.

The ingredients needed to cook Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:

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

Instructions 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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