Lemon Layer Cake With Blackberrie Cream Filling And A Lemon Cream Frosting Recipe by fenway
Cooking Instructions 90 mins 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 22 23 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 34 35 1 Make cake 1 Make cake 2 Preheat the oven to 350, spray 6 - 8 - inch cake pans well with bakers spray. 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 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 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 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, 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. 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 8 Cool in pans 15 minutes then cool completely on racks befre filling and frosting 9 Make blackberry cream filling 9 Make blackberry cream filling 10 Place blackberries, water and salt in a small saucepan 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 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 12 Strain through a fine mesh strainer to rxtract all juice, discard seeds 13 Chill juice in refrigerator until cold before adding to cream 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 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 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 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 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 18 Fold into whipped cream in 3 additions 19 Make lemon cream frosting 19 Make lemon cream frosting 20 Whip cream until it has oft peaks 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 21 Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat 22 22 23 23 24 Assemble Cake 24 Assemble Cake 25 Place one caker layer bottom side up on serving plate 25 Place one caker layer bottom side up on serving plate 26 Spread with a layer of blackberrie cream filling 26 Spread with a layer of blackberrie cream filling 27 Add second cake layer bottom up and spread with more blackberrieccream 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 28 Add third cake layer, bottom up and dpread with more blackberrie cream 29 Add fourth cake layer and add more blackberrie cream 29 Add fourth cake layer and add more blackberrie cream 30 Add fifth cake layer and add remaining 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 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 32 Frost entire cake with lemon cream frosting 33 Garnish with fresh blackberries and sprinkles. 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