Recette Simple 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 - Recettes simples pour la maison.

Vous pouvez faire cuire Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream avec 18 épices et 17 étapes. Voir le guide suivant!

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

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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