Simple Way to Make Quick 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

Before you jump to Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Drink water, not alternative drinks. Sipping a soda or cup of coffee from time to time won’t hurt you too badly. Getting all your hydration from them is a awful idea. Choosing water as opposed to other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories away from your diet— without having to be forced to eat terrible tasting diet food. Water is often one of the keys to successful weight loss and healthfulness.

There are plenty of things you can go after to become healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and getting healthy. Being smart about the selections you make each day is a start. Getting as much exercise as you possibly can is another factor. Remember: being healthful isn’t just about slimming down. You need to make your body as strong it can be.

We hope you got benefit from reading it, now let’s go back to lemon layer cake with blackberrie cream filling and a lemon cream frosting recipe. To cook lemon layer cake with blackberrie cream filling and a lemon cream frosting you need 29 ingredients and 35 steps. Here is how you achieve that.

The ingredients needed to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:

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

Instructions to make 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. .

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