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Before you jump to Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to lemon layer cake with blackberrie cream filling and a lemon cream frosting recipe. 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 achieve that.
The ingredients needed to cook 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
- Provide 1 teaspoon salt
- Prepare 12 ounces (3 sticks) unsalted butter at room temperaturr
- Prepare 2 1/2 cups granulated sugar
- Take 6 large eggs at room temperature
- Use 2 3/4 cup milk, at room temperature
- Prepare 1/4 cup fresh lemon juice
- You need 1 1/2 teaspoon vanilla extract
- Get for the blackberry cream filling
- Take 1 1/2 cup fresh blackberries
- Take 2 tablespoon water
- Provide 1/8 teaspoon salt
- Use 2 teaspoon unflavored gelatin
- Get 3 tablespoons cold water
- Use 8 ounces marscapone cheese, at room temperature
- Take 2 cups cold whipping cream
- Use 1 1/2 cups confectioner's sugar
- You need 1 teaspoon vanilla extract
- You need for lemon cream frosting
- Use 2 cups cold heavy whipping cream
- Provide 10 ounces lemon curd, homemade or purchased
- Get 1 teaspoon vanilla extract
- Prepare 3/4 cup confectioner's sugar
- Provide 1 teaspoon salt
- Take For Garnish
- Prepare as needed fresh blackberries
- Get as needed yellow and purple sprinkled
Steps 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
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