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Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream using 18 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:

1. Get 1 . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
2. Get For Lemon Curd
3. Take ’1/2 cup fresh lemon juve
4. Take 1/2 cup granulated sugar
5. Prepare 2 teaspoon lemon zest
6. Make ready 6 tablespoons butter, cut into small pieces
7. Prepare 1 (2 teaspoon) salt
8. Make ready For Rasberry Spread
9. Prepare 4 tablespoons Rasberry jam, at room temperature
10. Prepare For Lemon Cream Frosting
11. Get 2 cups heavy whipping crem
12. Make ready 8 ounces marscapone cheese, at room temperature
13. Take 2 tablespoons fresh lemon jiice
14. Get 1 teaspoon fresh lemon zest
15. Take 1 cup confectioners sugar
16. Make ready 1 teaspoon vanilla extract’Garnish
17. Prepare as needed Fresh Rasberries
18. Make ready White chocolate shavings and fresh rasberries for the garnish

Instructions to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:

1. Make Lemin Curd
2. Combine all ingredients in a saucepan and cook over low heat until thickened, 6 to 10 minute
3. Transfer to a bowl, cover with plastic wrap and refrigerate until cold
4. Make Lemon Cream Frosting
5. Beat cream until it starts to rhicken
6. Add remaing ingredients and beat until fluffy and creamy
7. Assemble Cake
8. Place one layer in serving plate
9. Spread with 2 tablespoons Rasberry jam
10. Carefully spread 1/2 of the lemon curd on jam
11. Add second cake layer, bottom up, add 2 tablespoon Rasberry jam and lemon cur
12. Add third layer, bottom up. For easier frosting refrigerate until filling setts
13. Frost entire cake with Lemin Cream
14. Garnish with Rasberry sand white chocolate refrigerate 2 to 4 hours before slicing

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