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Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lemon layer cake with blackberrie cream filling and a lemon cream frosting. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. 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 cook it.

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

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

I had a major case of the blahs earlier this week. But sometimes I want the ratio of cake and filling to be a bit more even - like it is in this cake. Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese 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 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

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. Fluffy Lemon Rosemary Layer Cake with Lemon Cream Cheese Frosting. Learn how to make this unique and light and fluffy lemon rosemary cake with lemon cream cheese frosting complete with step by step pictures.

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