25 Exotic Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting perfect & tasty!

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Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Fresh berries and creamy frosting make take this cake to the next level!

You need FOR WHITE CAKE.
Use milk, warmed to room temperature.
You need to prepare large egg whites , at room temperature.
Prepare vanilla extract.
Provide almond extract.
Use granulated sugar.
Use cake flour, no subsitute.
Prepare baking powder.
Prepare salt.
Provide unsalted butter (1 1/2 sticks ) at room temperature.
Prepare FOR LEMON CREAM FILLING.
You need mascarpone cheese, at room temperature.
Prepare cold heavy whipping cream.
Provide lemon curd, homemade or store bought.
Use fresh grated lemon zest.
Provide vanilla extract.
You need confectioner's sugar.
Use FOR LEMON WHIPPED CREAM FROSTING.
Prepare cold water.
You need to prepare unflavored gelatin.
Use cold heavy whipping cream.
Prepare confectioner's sugar.
Use fresh lemon juice.
Prepare fresh grated lemon zest.
Provide vanilla extract.

Short Tips:

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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.
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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.
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Garnish with fresh blueberries, strawberrys and sprinkles.
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Keep chilled until ready to use. Do the same until all layers are filled and stacked. Flavored whipped cream is an easy filling and topping for a gorgeous berry-stacked cake. In a mixing bowl, cream butter and sugar until creamy. Add eggs, one at a time, mixing after each addition.

Since you have actually read Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting recipe, it is the time for you to head to the kitchen area and also prepare some wonderful food! Remember, cooking is not a skill that can be one hundred percent right initially. Technique is required for you to master the art of food preparation.

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