Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream using 18 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:

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

Steps to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:

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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