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Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something that I have loved my whole life. They’re fine and they look wonderful.
Tangy Lemon Blackberry Cake is a moist lemon cake, loaded with fresh blackberries. In between each layer of cake is mascarpone whipped cream and a tangy lemon curd. To fill your cake, I suggest filling a piping bag full of the frosting and using that to pipe the layers of frosting.
To begin with this recipe, we must prepare a few ingredients. You can have 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
- Get 1 1/2 teaspoons baking powder
- Take 1 teaspoon salt
- Get 12 ounces (3 sticks) unsalted butter at room temperaturr
- Take 2 1/2 cups granulated sugar
- Prepare 6 large eggs at room temperature
- Make ready 2 3/4 cup milk, at room temperature
- Make ready 1/4 cup fresh lemon juice
- Take 1 1/2 teaspoon vanilla extract
- Make ready for the blackberry cream filling
- Make ready 1 1/2 cup fresh blackberries
- Prepare 2 tablespoon water
- Get 1/8 teaspoon salt
- Get 2 teaspoon unflavored gelatin
- Take 3 tablespoons cold water
- Take 8 ounces marscapone cheese, at room temperature
- Get 2 cups cold whipping cream
- Make ready 1 1/2 cups confectioner's sugar
- Make ready 1 teaspoon vanilla extract
- Get for lemon cream frosting
- Get 2 cups cold heavy whipping cream
- Prepare 10 ounces lemon curd, homemade or purchased
- Prepare 1 teaspoon vanilla extract
- Make ready 3/4 cup confectioner's sugar
- Prepare 1 teaspoon salt
- Prepare For Garnish
- Get as needed fresh blackberries
- Get as needed yellow and purple sprinkled
I had a major case of the blahs earlier this week. But sometimes I want the ratio of cake and filling to be a bit more even - like it is in this cake. Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting.
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 the cake I added Lemon pudding filling and Lemon extract so that The cake itself would have a Lemon extract. My other change was that I used Then placed the top cake layer on and frosted everything using the lemon cream cheese frosting from this site. Plenty of frosting to add decorative. Fluffy Lemon Rosemary Layer Cake with Lemon Cream Cheese Frosting. Learn how to make this unique and light and fluffy lemon rosemary cake with lemon cream cheese frosting complete with step by step pictures.
Above is the best way to cook lemon layer cake with blackberrie cream filling and a lemon cream frosting, very easy to make. Do the cooking levels accurately, chill out and use your heart then your cooking will likely be delicious. There are various recipes that you can try from this website, please discover what you want. In the event you like this recipe please share it with your friends. Blissful cooking.
