Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream This cake combines the flavors of vanilla, lemon and Rasberry for a bright, refreshing layer cake. Combine the butter, granulated sugar, oil, lemon zest. Tangy Lemon Raspberry Cake is a moist lemon cake loaded with fresh tangy raspberries.
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.
Ingredients of Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream
- It’s 1 of . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled.
- It’s of For Lemon Curd.
- It’s of ’1/2 cup fresh lemon juve.
- You need 1/2 cup of granulated sugar.
- Prepare 2 teaspoon of lemon zest.
- Prepare 6 tablespoons of butter, cut into small pieces.
- You need 1 (2 teaspoon) of salt.
- You need of For Rasberry Spread.
- It’s 4 tablespoons of Rasberry jam, at room temperature.
- You need of For Lemon Cream Frosting.
- Prepare 2 cups of heavy whipping crem.
- You need 8 ounces of marscapone cheese, at room temperature.
- It’s 2 tablespoons of fresh lemon jiice.
- You need 1 teaspoon of fresh lemon zest.
- You need 1 cup of confectioners sugar.
- It’s 1 teaspoon of vanilla extract’Garnish.
- Prepare as needed of Fresh Rasberries.
- You need of White chocolate shavings and fresh rasberries for the garnish.
Creamy white cake layers are filled with raspberry buttercream and fresh raspberries, and paired with a tangy yet sweet lemon curd. Nancy Bathurst entered this cake in King Arthur's "Great Cake Contest" at the Illinois State Fair, and was the winner of the grand prize. Place one cake layer on a cake board or a serving plate. Using a small offset palette knife or a piping bag, spread the frosting over the cake and drizzle some berry jam over the frosting.
Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream instructions
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.
.
.
.
Top it with the next cake layer and repeat the process. If you prefer a very lemony cake, I highly suggest adding the extract to both the lemon raspberry cake batter as well as the frosting. Place one cake layer on a cake stand or display plate. Pipe a wall of icing around the edge of the cake layer. Beat the frosting until smooth and creamy.
