Comment Cuisiner Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting Kostlich

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting - . Today I am sharing this Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting! A quick and easy dinner that is ready in under 20 minutes!

You can cook Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting with 29 Ingredients and 35 steps. See the following guide!

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

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.
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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.
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