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Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting
Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting

Before you jump to Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.

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Eating almonds is a wonderful alternative as long as you do not have a nut allergy. As an all-in-one vitality booster, almonds offer you many health benefits. Several minerals and vitamins are located in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. But once you eat almonds, you won’t feel like you need to sleep a while. Alternatively they will merely help your muscles and digestive system relax while also helping you feel less burned out. Almonds frequently give a general increased sense of well-being.

You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to vanilla layer cake with lemon cream filling and lemon whipped cream frosting recipe. To make vanilla layer cake with lemon cream filling and lemon whipped cream frosting you need 25 ingredients and 28 steps. Here is how you achieve it.

The ingredients needed to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  1. Provide FOR WHITE CAKE
  2. Get 1 cup milk, warmed to room temperature
  3. Take 6 large egg whites , at room temperature
  4. You need 1 teaspoon vanilla extract
  5. Prepare 1/4 teaspoon almond extract
  6. Use 1 3/4 cup granulated sugar
  7. Get 2 1/4 cups cake flour, no subsitute
  8. Take 4 teaspoons baking powder
  9. Provide 1 teaspoon salt
  10. Use 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
  11. Prepare FOR LEMON CREAM FILLING
  12. Provide 8 ounces mascarpone cheese, at room temperature
  13. Use 1 cup cold heavy whipping cream
  14. You need 1/3 cup lemon curd, homemade or store bought
  15. Provide 2 teaspoons fresh grated lemon zest
  16. Provide 1 teaspoon vanilla extract
  17. Provide 1 cup confectioner's sugar
  18. Provide FOR LEMON WHIPPED CREAM FROSTING
  19. You need 2 tablespoon cold water
  20. Take 1 1/2 teaspoon unflavored gelatin
  21. Provide 1 1/2 cup cold heavy whipping cream
  22. Provide 1/3 cup confectioner's sugar
  23. Use 1 tablespoon fresh lemon juice
  24. You need 1 teaspoon fresh grated lemon zest
  25. Take 1/2 teaspoon vanilla extract
Instructions to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  1. Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray
  2. Whisk in a bowl egg whites, milk, vanilla and almond extract
  3. Whisk flour, sugar, baking powder and salt in another bowl
  4. Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low
  5. Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added
  6. Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting
  7. MAKE LEMON CREAM FILLING
  8. Whip the cream until it holds its shape
  9. In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth
  11. Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color
  12. MAKE LEMON WHIPPED CREAM FROSTING
  13. Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes
  14. Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream
  15. Whip the cream until soft peaks form
  16. Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape
  17. ASSEMBLE CAKE
  18. Place 1 cake layer, bottom up on serving plate
  19. Spread with 1/2 of lemon cream filling
  20. Top with second cake layer, bottom up
  21. Spread with remaining lemon cream filling
  22. Top with last third layer, bottom up
  23. Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing
  25. Garnish with fresh blueberries, strawberrys and sprinkles

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