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This cake is a cake for a special birthday or event. It's light and not to sweet and full if fresh fruit flavors. Prepare the bake even stripes if desired.; In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Take for the Cake
- Take 4 1/2 cups all purpose flour
- Take 1 1/2 teaspoons baking powder
- Take 1 teaspoon salt
- Get 12 ounces (3 sticks) unsalted butter at room temperaturr
- Take 2 1/2 cups granulated sugar
- Prepare 6 large eggs at room temperature
- Take 2 3/4 cup milk, at room temperature
- Get 1/4 cup fresh lemon juice
- Make ready 1 1/2 teaspoon vanilla extract
- Get for the blackberry cream filling
- Take 1 1/2 cup fresh blackberries
- Prepare 2 tablespoon water
- Get 1/8 teaspoon salt
- Prepare 2 teaspoon unflavored gelatin
- Prepare 3 tablespoons cold water
- Make ready 8 ounces marscapone cheese, at room temperature
- Take 2 cups cold whipping cream
- Make ready 1 1/2 cups confectioner's sugar
- Take 1 teaspoon vanilla extract
- Take for lemon cream frosting
- Make ready 2 cups cold heavy whipping cream
- Get 10 ounces lemon curd, homemade or purchased
- Make ready 1 teaspoon vanilla extract
- Get 3/4 cup confectioner's sugar
- Prepare 1 teaspoon salt
- Take For Garnish
- Prepare as needed fresh blackberries
- Prepare as needed yellow and purple sprinkled
Spread with half of the lemon filling. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Make the cupcakes: Whisk the flour, baking powder, and salt together.
Steps 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
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. The center layer has easy homemade lemon curd, and the final touch is a a cream cheese frosting that is the perfect balance of tart and sweet. I also share a few tips I've learned, over the years, to make scratch cake baking more successful! I've often said that if given a choice between chocolate cake or lemon cake- lemon for the win! There was too much frosting left over, but as I said, you can eat it by.
Above is tips on how to cook lemon layer cake with blackberrie cream filling and a lemon cream frosting, very straightforward to make. Do the cooking stages correctly, chill out and use your heart then your cooking might be scrumptious. There are many recipes which you can try from this web site, please find what you want. In case you like this recipe please share it with your mates. Comfortable cooking.
