Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lemon layer cake with blackberrie cream filling and a lemon cream frosting. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started 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 it.
The ingredients needed to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:
- Prepare for the Cake
- Make ready 4 1/2 cups all purpose flour
- Take 1 1/2 teaspoons baking powder
- Make ready 1 teaspoon salt
- Get 12 ounces (3 sticks) unsalted butter at room temperaturr
- Get 2 1/2 cups granulated sugar
- Take 6 large eggs at room temperature
- Make ready 2 3/4 cup milk, at room temperature
- Make ready 1/4 cup fresh lemon juice
- Take 1 1/2 teaspoon vanilla extract
- Get for the blackberry cream filling
- Prepare 1 1/2 cup fresh blackberries
- Make ready 2 tablespoon water
- Get 1/8 teaspoon salt
- Get 2 teaspoon unflavored gelatin
- Make ready 3 tablespoons cold water
- Get 8 ounces marscapone cheese, at room temperature
- Get 2 cups cold whipping cream
- Take 1 1/2 cups confectioner's sugar
- Make ready 1 teaspoon vanilla extract
- Take for lemon cream frosting
- Get 2 cups cold heavy whipping cream
- Get 10 ounces lemon curd, homemade or purchased
- Take 1 teaspoon vanilla extract
- Take 3/4 cup confectioner's sugar
- Make ready 1 teaspoon salt
- Take For Garnish
- Take as needed fresh blackberries
- Make ready 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:
- Make cake
- Preheat the oven to 350, spray 6 - 8 - inch cake pans well with bakers spray.
- In a bowl whisk together flour, baking powder and salt
- In another bowl beat butter and sugar until light and fluffy, about 4 minutes
- Beat in eggs, one at a time beating in after each egg, beat in lemon juice and vanilla
- Add the flour mixture alternating with the milk in 3 additions, beating until smooth,
- 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.
- Cool in pans 15 minutes then cool completely on racks befre filling and frosting
- Make blackberry cream filling
- Place blackberries, water and salt in a small saucepan
- 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
- Strain through a fine mesh strainer to rxtract all juice, discard seeds
- Chill juice in refrigerator until cold before adding to cream
- 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
- 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
- Beat cream until it holds its shape
- In another biwl beat marscapone, confectioner's sugar, vanilla, cold blackberry juice and liquid gelatin until smooth
- Fold into whipped cream in 3 additions
- Make lemon cream frosting
- Whip cream until it has oft peaks
- Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat
- Assemble Cake
- Place one caker layer bottom side up on serving plate
- Spread with a layer of blackberrie cream filling
- Add second cake layer bottom up and spread with more blackberrieccream
- Add third cake layer, bottom up and dpread with more blackberrie cream
- Add fourth cake layer and add more blackberrie cream
- Add fifth cake layer and add remaining blackberrie cream.
- Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting
- Frost entire cake with lemon cream frosting
- 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’s going to wrap this up with this special food lemon layer cake with blackberrie cream filling and a lemon cream frosting recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
