7 Minutes to Cooking Perfect Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

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Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

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Below are the ingridients that are needed to prepare a tasty Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:

  1. Prepare of for the Cake.
  2. Provide 4 1/2 cups of all purpose flour.
  3. Prepare 1 1/2 teaspoons of baking powder.
  4. Get 1 teaspoon of salt.
  5. Use 12 ounces (3 sticks) of unsalted butter at room temperaturr.
  6. Prepare 2 1/2 cups of granulated sugar.
  7. Use 6 of large eggs at room temperature.
  8. Provide 2 3/4 cup of milk, at room temperature.
  9. Take 1/4 cup of fresh lemon juice.
  10. Take 1 1/2 teaspoon of vanilla extract.
  11. Prepare of for the blackberry cream filling.
  12. Prepare 1 1/2 cup of fresh blackberries.
  13. Provide 2 tablespoon of water.
  14. Take 1/8 teaspoon of salt.
  15. You need 2 teaspoon of unflavored gelatin.
  16. Provide 3 tablespoons of cold water.
  17. You need 8 ounces of marscapone cheese, at room temperature.
  18. Take 2 cups of cold whipping cream.
  19. Get 1 1/2 cups of confectioner's sugar.
  20. Provide 1 teaspoon of vanilla extract.
  21. Provide of for lemon cream frosting.
  22. Prepare 2 cups of cold heavy whipping cream.
  23. You need 10 ounces of lemon curd, homemade or purchased.
  24. You need 1 teaspoon of vanilla extract.
  25. Get 3/4 cup of confectioner's sugar.
  26. Prepare 1 teaspoon of salt.
  27. Take of For Garnish.
  28. Prepare as needed of fresh blackberries.
  29. You need as needed of yellow and purple sprinkled.

Done with the ingridients? Here are the steps on preparing Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:

  1. Make cake.
  2. Preheat the oven to 350, spray 6 – 8 – inch cake pans well with bakers spray..
  3. In a bowl whisk together flour, baking powder and salt.
  4. In another bowl beat butter and sugar until light and fluffy, about 4 minutes.
  5. Beat in eggs, one at a time beating in after each egg, beat in lemon juice and vanilla.
  6. Add the flour mixture alternating with the milk in 3 additions, beating until smooth,.
  7. Divide the batter evenly in the 6 prepared pans. Bake about 19 to 25 minutes until a toothpick comes put just clean. It will take two batches of cooking, cook 3 cakes at a time..
  8. Cool in pans 15 minutes then cool completely on racks befre filling and frosting.
  9. Make blackberry cream filling.
  10. Place blackberries, water and salt in a small saucepan.
  11. Bring to a boil then lower heat, crushing berries with a rubber spatula or spoon and cook until very soft and starting to thicken, stirring to prevent sticking.
  12. Strain through a fine mesh strainer to rxtract all juice, discard seeds.
  13. Chill juice in refrigerator until cold before adding to cream.
  14. Add the 3 tablespoons cold water to a small heat proof bowl. Sprinkle gelatin on the cold water and let sit and soften for 5 minutes.
  15. Meanwhile heat some water in a small skillet to a simmer, add softened gelatin and stir until clear and dissolved. Turn off heat and leave gelatin in warm water to stay liquid while beating cream.
  16. Beat cream until it holds its shape.
  17. In another biwl beat marscapone, confectioner's sugar, vanilla, cold blackberry juice and liquid gelatin until smooth.
  18. Fold into whipped cream in 3 additions.
  19. Make lemon cream frosting.
  20. Whip cream until it has oft peaks.
  21. Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat.
  22. .
  23. .
  24. Assemble Cake.
  25. Place one caker layer bottom side up on serving plate.
  26. Spread with a layer of blackberrie cream filling.
  27. Add second cake layer bottom up and spread with more blackberrieccream.
  28. Add third cake layer, bottom up and dpread with more blackberrie cream.
  29. Add fourth cake layer and add more blackberrie cream.
  30. Add fifth cake layer and add remaining blackberrie cream..
  31. Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting.
  32. Frost entire cake with lemon cream frosting.
  33. Garnish with fresh blackberries and sprinkles. Chill at least 1 hour before slicing.
  34. .
  35. .

This beautiful yet delicious cake is perfect for your Easter table. Or for any desert actually lol. A simple from-scratch lemon cupcake has blackberry buttercream frosting. The frosting was a tad too sweet on its own but had a balance when eaten with the lemon cake. Delicate vanilla blackberry cake recipe with zesty lime curd filling and fluffy blackberry whipped cream frosting!

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