How to cook Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream

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

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

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