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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vanilla layer cake with lemon cream filling and lemon whipped cream frosting. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is something which I have loved my entire life. They are fine and they look fantastic.

Great recipe for Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting. This is a moist almost creamy Ihite layer cake, it has a wonderfully tender texture. Its filled with a tangy sweet lemon filling and frosted with a light lemon whipped cream for a bright light delicious.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vanilla layer cake with lemon cream filling and lemon whipped cream frosting using 25 ingredients and 28 steps. Here is how you cook it.

The ingredients needed to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  1. Take FOR WHITE CAKE
  2. Make ready 1 cup milk, warmed to room temperature
  3. Take 6 large egg whites , at room temperature
  4. Get 1 teaspoon vanilla extract
  5. Get 1/4 teaspoon almond extract
  6. Take 1 3/4 cup granulated sugar
  7. Get 2 1/4 cups cake flour, no subsitute
  8. Get 4 teaspoons baking powder
  9. Prepare 1 teaspoon salt
  10. Get 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
  11. Make ready FOR LEMON CREAM FILLING
  12. Take 8 ounces mascarpone cheese, at room temperature
  13. Make ready 1 cup cold heavy whipping cream
  14. Get 1/3 cup lemon curd, homemade or store bought
  15. Make ready 2 teaspoons fresh grated lemon zest
  16. Make ready 1 teaspoon vanilla extract
  17. Make ready 1 cup confectioner's sugar
  18. Make ready FOR LEMON WHIPPED CREAM FROSTING
  19. Get 2 tablespoon cold water
  20. Make ready 1 1/2 teaspoon unflavored gelatin
  21. Take 1 1/2 cup cold heavy whipping cream
  22. Prepare 1/3 cup confectioner's sugar
  23. Make ready 1 tablespoon fresh lemon juice
  24. Take 1 teaspoon fresh grated lemon zest
  25. Take 1/2 teaspoon vanilla extract

Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Spread with half of the lemon filling. Add third layer, and spread with remaining half of the lemon filling.

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

Press on final cake layer, and frost top and sides of cake with remaining frosting. About Aimee Aimee is a dessert lover (specifically rice krispie treats ), workout enthusiast, self-taught foodie, and recipe creator. I filled the cake layers with the same frosting that is on the outside (which tasted fabulous), but if you like, you can transform it into a lemon curd layer cake by using lemon curd between the layers, then spreading the lemon cream cheese frosting on the cake's outside. To make the cake, whisk together the almond flour, tapioca starch, baking soda, and salt in a large bowl. If using the candied zest, sprinkle.

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