Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon layer cake with blackberrie cream filling and a lemon cream frosting. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This cake is a cake for a special birthday or event. It's light and not to sweet and full if fresh fruit flavors. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting instructions. In a bowl whisk together flour, baking powder and salt.
Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something which I have loved my entire life.
To begin with this recipe, we must first 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 cook it.
The ingredients needed to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:
- Take for the Cake
- Get 4 1/2 cups all purpose flour
- Take 1 1/2 teaspoons baking powder
- Get 1 teaspoon salt
- Make ready 12 ounces (3 sticks) unsalted butter at room temperaturr
- Prepare 2 1/2 cups granulated sugar
- Get 6 large eggs at room temperature
- Take 2 3/4 cup milk, at room temperature
- Take 1/4 cup fresh lemon juice
- Take 1 1/2 teaspoon vanilla extract
- Get for the blackberry cream filling
- Get 1 1/2 cup fresh blackberries
- Take 2 tablespoon water
- Get 1/8 teaspoon salt
- Get 2 teaspoon unflavored gelatin
- Take 3 tablespoons cold water
- Get 8 ounces marscapone cheese, at room temperature
- Take 2 cups cold whipping cream
- Make ready 1 1/2 cups confectioner's sugar
- Prepare 1 teaspoon vanilla extract
- Get for lemon cream frosting
- Take 2 cups cold heavy whipping cream
- Make ready 10 ounces lemon curd, homemade or purchased
- Get 1 teaspoon vanilla extract
- Get 3/4 cup confectioner's sugar
- Prepare 1 teaspoon salt
- Make ready For Garnish
- Take as needed fresh blackberries
- Prepare as needed yellow and purple sprinkled
This perfectly moist, tender and soft lemon layer cake is iced in a wonderful lemon cream cheese frosting and bursting with irresistibly zingy and tangy lemon flavor!!! If you love lemon cake like this, definitely try my Lemon Pound Cake, Lemon Blueberry Cake, Lemon Bars and Delicious Lemon Cupcakes! For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended. Using a long serrated knife, cut each cake horizontally in half.
Instructions 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
For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended. Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting.
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. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
