Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lemon layer cake with blackberrie cream filling and a lemon cream frosting. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Tangy Lemon Blackberry Cake is a moist lemon cake, loaded with fresh blackberries. In between each layer of cake is mascarpone whipped cream and a tangy lemon curd. To fill your cake, I suggest filling a piping bag full of the frosting and using that to pipe the layers of frosting.

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook lemon layer cake with blackberrie cream filling and a lemon cream frosting using 29 ingredients and 35 steps. Here is how you cook that.

The ingredients needed to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:

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

With the blackberry buttercream filling, it tastes even better than it looks! At first, I thought that the layers were sliced thin, but after reading the instructions, I realized that each layer is baked in a separate pan. Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting.

Steps to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:

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
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

Baking with some fresh blackberries and lemons today. Adding fresh ingredients was a great way to make my cupcakes even tastier. S. there is a special fur. This lemon cake recipe features a lemon frosting and lemon curd filling. Try this flavorful lemon cake for any occasion.

So that is going to wrap this up with this special food lemon layer cake with blackberrie cream filling and a lemon cream frosting recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!