Recipe of Any-night-of-the-week Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream

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We hope you got insight from reading it, now let’s go back to vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream recipe. To make vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream you need 18 ingredients and 17 steps. Here is how you achieve that.

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

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

Instructions 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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White chocolate cake layers are filled with fresh raspberries and lemon curd and frosted in a tart, lemon butter cream! I filled these vanilla cupcakes, with a creamy lemon cream, and topped it with a light whipped cream, I drizzled the top with freeze-dried organic raspberries, it is so delicious. These cupcakes are made with heavy cream, they are delicious, hope you try it! Topped with lemon cream cheese frosting, lemon slices, lemon zest, and fresh raspberries, they're the perfect Summer More specifically, these luscious lemon and raspberry cupcakes. They're sweet, tangy, and bursting with juicy berries in every bite.

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