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18 ingredients, 17 steps, cooking Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream

Good Morning mother, at this time you can make recipe Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream with 18 ingredients and 17 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 18 ingredients and 17 stages of easy cooking Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream.

Ingredients all Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream

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

If all material requirements Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking 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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18. Finish and Enjoy.

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