Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting
Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lemon layer cake with blackberrie cream filling and a lemon cream frosting. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something that I have loved my whole life. They are nice and they look fantastic.

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 get started with this particular recipe, we must first prepare a few ingredients. You can cook lemon layer cake with blackberrie cream filling and a lemon cream frosting using 29 ingredients and 35 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:
  1. Make ready for the Cake
  2. Prepare 4 1/2 cups all purpose flour
  3. Take 1 1/2 teaspoons baking powder
  4. Make ready 1 teaspoon salt
  5. Get 12 ounces (3 sticks) unsalted butter at room temperaturr
  6. Prepare 2 1/2 cups granulated sugar
  7. Get 6 large eggs at room temperature
  8. Make ready 2 3/4 cup milk, at room temperature
  9. Prepare 1/4 cup fresh lemon juice
  10. Prepare 1 1/2 teaspoon vanilla extract
  11. Make ready for the blackberry cream filling
  12. Make ready 1 1/2 cup fresh blackberries
  13. Make ready 2 tablespoon water
  14. Prepare 1/8 teaspoon salt
  15. Take 2 teaspoon unflavored gelatin
  16. Take 3 tablespoons cold water
  17. Take 8 ounces marscapone cheese, at room temperature
  18. Get 2 cups cold whipping cream
  19. Get 1 1/2 cups confectioner's sugar
  20. Prepare 1 teaspoon vanilla extract
  21. Get for lemon cream frosting
  22. Get 2 cups cold heavy whipping cream
  23. Make ready 10 ounces lemon curd, homemade or purchased
  24. Prepare 1 teaspoon vanilla extract
  25. Get 3/4 cup confectioner's sugar
  26. Make ready 1 teaspoon salt
  27. Take For Garnish
  28. Take as needed fresh blackberries
  29. Get as needed yellow and purple sprinkled

Try it next time you're down! Now let's focus on better, brighter, happier items! We have lemon cupcakes with blackberry cream cheese frosting on today's menu. Layer after layer of buttery yellow cake doused in Limoncello are stacked tall, separated with lemon curd, and iced with Blackberry Italian Meringue This is often how it should be - especially if you are filling the layers with frosting.

Instructions to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:
  1. Make cake
  2. Preheat the oven to 350, spray 6 - 8 - inch cake pans well with bakers spray.
  3. In a bowl whisk together flour, baking powder and salt
  4. In another bowl beat butter and sugar until light and fluffy, about 4 minutes
  5. Beat in eggs, one at a time beating in after each egg, beat in lemon juice and vanilla
  6. Add the flour mixture alternating with the milk in 3 additions, beating until smooth,
  7. 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.
  8. Cool in pans 15 minutes then cool completely on racks befre filling and frosting
  9. Make blackberry cream filling
  10. Place blackberries, water and salt in a small saucepan
  11. 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
  12. Strain through a fine mesh strainer to rxtract all juice, discard seeds
  13. Chill juice in refrigerator until cold before adding to cream
  14. 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
  15. 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
  16. Beat cream until it holds its shape
  17. In another biwl beat marscapone, confectioner's sugar, vanilla, cold blackberry juice and liquid gelatin until smooth
  18. Fold into whipped cream in 3 additions
  19. Make lemon cream frosting
  20. Whip cream until it has oft peaks
  21. Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat1.
  22. Assemble Cake
  23. Place one caker layer bottom side up on serving plate
  24. Spread with a layer of blackberrie cream filling
  25. Add second cake layer bottom up and spread with more blackberrieccream
  26. Add third cake layer, bottom up and dpread with more blackberrie cream
  27. Add fourth cake layer and add more blackberrie cream
  28. Add fifth cake layer and add remaining blackberrie cream.
  29. Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting
  30. Frost entire cake with lemon cream frosting
  31. Garnish with fresh blackberries and sprinkles. Chill at least 1 hour before slicing1.

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. With the blackberry buttercream filling, it tastes even better than it looks! At first, I thought that the layers were sliced thin, but after reading the instructions, I realized that each layer is baked in a separate pan.

So that is going to wrap this up with this special food lemon layer cake with blackberrie cream filling and a lemon cream frosting recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!