Easiest Way to Prepare Perfect Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, lemon layer cake with blackberrie cream filling and a lemon cream frosting. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something that I have loved my entire life.

Get Inspired On Our Official Site. This cake is a cake for a special birthday or event. It's light and not to sweet and full if fresh fruit flavors. Ingredients of Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting Prepare of for the Cake.

To begin with this recipe, we must first prepare a few components. 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 can achieve that.

The ingredients needed to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:

1. Prepare for the Cake
2. Take all purpose flour
3. Get baking powder
4. Take salt
5. Get unsalted butter at room temperaturr
6. Make ready granulated sugar
7. Prepare large eggs at room temperature
8. Get milk, at room temperature
9. Get fresh lemon juice
10. Take vanilla extract
11. Get for the blackberry cream filling
12. Get fresh blackberries
13. Make ready water
14. Make ready salt
15. Prepare unflavored gelatin
16. Prepare cold water
17. Get marscapone cheese, at room temperature
18. Prepare cold whipping cream
19. Prepare confectioner's sugar
20. Get vanilla extract
21. Prepare for lemon cream frosting
22. Make ready cold heavy whipping cream
23. Get lemon curd, homemade or purchased
24. Get vanilla extract
25. Prepare confectioner's sugar
26. Make ready salt
27. Prepare For Garnish
28. Take fresh blackberries
29. Make ready yellow and purple sprinkled

Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks.

Steps 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 overbeat
24. Assemble Cake
25. Place one caker layer bottom side up on serving plate
26. Spread with a layer of blackberrie cream filling
27. Add second cake layer bottom up and spread with more blackberrieccream
28. Add third cake layer, bottom up and dpread with more blackberrie cream
29. Add fourth cake layer and add more blackberrie cream
30. Add fifth cake layer and add remaining blackberrie cream.
31. Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting
32. Frost entire cake with lemon cream frosting
33. Garnish with fresh blackberries and sprinkles. Chill at least 1 hour before slicing

Place the second cake layer on top, cut-side down. Beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream. This perfectly moist, tender and soft lemon layer cake is iced in a wonderful lemon cream cheese frosting and bursting with irresistibly zingy and tangy lemon flavor!!! If you love lemon cake like this, definitely try my Lemon Pound Cake, Lemon Blueberry Cake, Lemon Bars and Delicious Lemon Cupcakes!

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