Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting.
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 that.
Ingredients of Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting
- You need of for the Cake.
- It’s 4 1/2 cups of all purpose flour.
- It’s 1 1/2 teaspoons of baking powder.
- You need 1 teaspoon of salt.
- You need 12 ounces (3 sticks) of unsalted butter at room temperaturr.
- It’s 2 1/2 cups of granulated sugar.
- You need 6 of large eggs at room temperature.
- It’s 2 3/4 cup of milk, at room temperature.
- It’s 1/4 cup of fresh lemon juice.
- It’s 1 1/2 teaspoon of vanilla extract.
- You need of for the blackberry cream filling.
- Prepare 1 1/2 cup of fresh blackberries.
- You need 2 tablespoon of water.
- You need 1/8 teaspoon of salt.
- Prepare 2 teaspoon of unflavored gelatin.
- It’s 3 tablespoons of cold water.
- Prepare 8 ounces of marscapone cheese, at room temperature.
- It’s 2 cups of cold whipping cream.
- It’s 1 1/2 cups of confectioner's sugar.
- You need 1 teaspoon of vanilla extract.
- Prepare of for lemon cream frosting.
- It’s 2 cups of cold heavy whipping cream.
- It’s 10 ounces of lemon curd, homemade or purchased.
- Prepare 1 teaspoon of vanilla extract.
- You need 3/4 cup of confectioner's sugar.
- Prepare 1 teaspoon of salt.
- You need of For Garnish.
- You need as needed of fresh blackberries.
- Prepare as needed of yellow and purple sprinkled.
Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting step by step
- 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.
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- 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.
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