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Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting
Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

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We hope you got insight from reading it, now let’s go back to lemon layer cake with blackberrie cream filling and a lemon cream frosting recipe. 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 do it.

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

Layer after layer of buttery yellow cake doused in Limoncello are stacked tall, separated with lemon curd, and iced with Blackberry Italian Meringue This is often how it should be - especially if you are filling the layers with frosting. But sometimes I want the ratio of cake and filling to be a bit more. A simple from-scratch lemon cupcake has blackberry buttercream frosting. The frosting was a tad too sweet on its own but had a balance when eaten with the lemon cake. Tangy lemon filling between layers of tender white cake.

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