Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vanilla layer cake with lemon cream filling and lemon whipped cream frosting. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Get Inspired On Our Official Site. To assemble the cake, place one of the layers on a serving platter. Top with half of the lemon-mascarpone mixture and smooth in an even layer.
Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have vanilla layer cake with lemon cream filling and lemon whipped cream frosting using 25 ingredients and 28 steps. Here is how you can achieve that.
The ingredients needed to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- Take FOR WHITE CAKE
- Get 1 cup milk, warmed to room temperature
- Get 6 large egg whites , at room temperature
- Take 1 teaspoon vanilla extract
- Make ready 1/4 teaspoon almond extract
- Make ready 1 3/4 cup granulated sugar
- Get 2 1/4 cups cake flour, no subsitute
- Prepare 4 teaspoons baking powder
- Take 1 teaspoon salt
- Make ready 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
- Make ready FOR LEMON CREAM FILLING
- Make ready 8 ounces mascarpone cheese, at room temperature
- Prepare 1 cup cold heavy whipping cream
- Get 1/3 cup lemon curd, homemade or store bought
- Get 2 teaspoons fresh grated lemon zest
- Prepare 1 teaspoon vanilla extract
- Prepare 1 cup confectioner's sugar
- Prepare FOR LEMON WHIPPED CREAM FROSTING
- Get 2 tablespoon cold water
- Make ready 1 1/2 teaspoon unflavored gelatin
- Prepare 1 1/2 cup cold heavy whipping cream
- Take 1/3 cup confectioner's sugar
- Prepare 1 tablespoon fresh lemon juice
- Prepare 1 teaspoon fresh grated lemon zest
- Get 1/2 teaspoon vanilla extract
Spread a thin layer of whipped cream frosting along the sides of the cake. Remove the cake from the refrigerator and use the remaining whipped cream frosting to cover the sides and top of the cake. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake.
Steps to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray
- Whisk in a bowl egg whites, milk, vanilla and almond extract
- Whisk flour, sugar, baking powder and salt in another bowl
- Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low
- Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added
- Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting
- MAKE LEMON CREAM FILLING
- Whip the cream until it holds its shape
- In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth
- Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color
- MAKE LEMON WHIPPED CREAM FROSTING
- Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes
- Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream
- Whip the cream until soft peaks form
- Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape
- ASSEMBLE CAKE
- Place 1 cake layer, bottom up on serving plate
- Spread with 1/2 of lemon cream filling
- Top with second cake layer, bottom up
- Spread with remaining lemon cream filling
- Top with last third layer, bottom up
- Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing
- Garnish with fresh blueberries, strawberrys and sprinkles
Garnish top of cake with strips of lemon and orange peel. 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. The finished product is this beautiful layer cake mounded with lemon zest flecked creamy frosting and a tangy secret hidden inside, luscious lemony filling.
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