Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lemon layer cake with blackberrie cream filling and a lemon cream frosting. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something that I have loved my whole life.
For the lemon filling: While the cakes are baking, make the lemon curd. For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and. With the blackberry buttercream filling, it tastes even better than it looks! At first, I thought that the layers were sliced thin, but after reading the instructions, I realized that each layer is baked in a separate pan.
To get started with this particular recipe, we have to prepare a few components. You can cook lemon layer cake with blackberrie cream filling and a lemon cream frosting using 29 ingredients and 35 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:
- Get for the Cake
- Prepare 4 1/2 cups all purpose flour
- Prepare 1 1/2 teaspoons baking powder
- Make ready 1 teaspoon salt
- Take 12 ounces (3 sticks) unsalted butter at room temperaturr
- Take 2 1/2 cups granulated sugar
- Prepare 6 large eggs at room temperature
- Make ready 2 3/4 cup milk, at room temperature
- Prepare 1/4 cup fresh lemon juice
- Take 1 1/2 teaspoon vanilla extract
- Prepare for the blackberry cream filling
- Take 1 1/2 cup fresh blackberries
- Prepare 2 tablespoon water
- Prepare 1/8 teaspoon salt
- Take 2 teaspoon unflavored gelatin
- Prepare 3 tablespoons cold water
- Get 8 ounces marscapone cheese, at room temperature
- Make ready 2 cups cold whipping cream
- Get 1 1/2 cups confectioner's sugar
- Take 1 teaspoon vanilla extract
- Get for lemon cream frosting
- Take 2 cups cold heavy whipping cream
- Get 10 ounces lemon curd, homemade or purchased
- Prepare 1 teaspoon vanilla extract
- Take 3/4 cup confectioner's sugar
- Take 1 teaspoon salt
- Get For Garnish
- Take as needed fresh blackberries
- Get as needed yellow and purple sprinkled
Now let's focus on better, brighter, happier items! We have lemon cupcakes with blackberry cream cheese frosting on today's menu. Light lemony layer cake topped with fresh blackberries. This beautiful yet delicious cake is perfect for your Easter table.
Steps to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:
- Make cake
- Preheat the oven to 350, spray 6 - 8 - inch cake pans well with bakers spray.
- In a bowl whisk together flour, baking powder and salt
- In another bowl beat butter and sugar until light and fluffy, about 4 minutes
- Beat in eggs, one at a time beating in after each egg, beat in lemon juice and vanilla
- Add the flour mixture alternating with the milk in 3 additions, beating until smooth,
- 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.
- Cool in pans 15 minutes then cool completely on racks befre filling and frosting
- Make blackberry cream filling
- Place blackberries, water and salt in a small saucepan
- 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
- Strain through a fine mesh strainer to rxtract all juice, discard seeds
- Chill juice in refrigerator until cold before adding to cream
- 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
- 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
- Beat cream until it holds its shape
- In another biwl beat marscapone, confectioner's sugar, vanilla, cold blackberry juice and liquid gelatin until smooth
- Fold into whipped cream in 3 additions
- Make lemon cream frosting
- Whip cream until it has oft peaks
- Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat
- Assemble Cake
- Place one caker layer bottom side up on serving plate
- Spread with a layer of blackberrie cream filling
- Add second cake layer bottom up and spread with more blackberrieccream
- Add third cake layer, bottom up and dpread with more blackberrie cream
- Add fourth cake layer and add more blackberrie cream
- Add fifth cake layer and add remaining blackberrie cream.
- Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting
- Frost entire cake with lemon cream frosting
- Garnish with fresh blackberries and sprinkles. Chill at least 1 hour before slicing
Light lemony layer cake topped with fresh blackberries. This beautiful yet delicious cake is perfect for your Easter table. Or for any desert actually lol. Delicate vanilla blackberry cake recipe with zesty lime curd filling and fluffy blackberry whipped cream frosting! This berry whipped cream frosting is everything!
So that’s going to wrap it up for this special food lemon layer cake with blackberrie cream filling and a lemon cream frosting recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
