Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is the first thing that appears to many people’s mind when it comes to a comfort meal. Today, we will tell you procedures on preparing a comforting Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting.
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First of all, here are the ingridients that you should ready to cook Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- Take of FOR WHITE CAKE.
- You need 1 cup of milk, warmed to room temperature.
- Prepare 6 of large egg whites , at room temperature.
- Take 1 teaspoon of vanilla extract.
- You need 1/4 teaspoon of almond extract.
- Provide 1 3/4 cup of granulated sugar.
- Get 2 1/4 cups of cake flour, no subsitute.
- Use 4 teaspoons of baking powder.
- Use 1 teaspoon of salt.
- Prepare 6 ounces of unsalted butter (1 1/2 sticks ) at room temperature.
- Provide of FOR LEMON CREAM FILLING.
- Use 8 ounces of mascarpone cheese, at room temperature.
- Get 1 cup of cold heavy whipping cream.
- You need 1/3 cup of lemon curd, homemade or store bought.
- You need 2 teaspoons of fresh grated lemon zest.
- You need 1 teaspoon of vanilla extract.
- Provide 1 cup of confectioner's sugar.
- Prepare of FOR LEMON WHIPPED CREAM FROSTING.
- Provide 2 tablespoon of cold water.
- Use 1 1/2 teaspoon of unflavored gelatin.
- Get 1 1/2 cup of cold heavy whipping cream.
- You need 1/3 cup of confectioner's sugar.
- Use 1 tablespoon of fresh lemon juice.
- Get 1 teaspoon of fresh grated lemon zest.
- You need 1/2 teaspoon of vanilla extract.
After preparing the ingridients, now we are ready to make our delightful 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.
Recipe : Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting
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