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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’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have lemon layer cake with blackberrie cream filling and a lemon cream frosting using 29 ingredients and 35 steps. Here is how you can achieve it.

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

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

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

Above is the right way to cook dinner lemon layer cake with blackberrie cream filling and a lemon cream frosting, very easy to make. Do the cooking phases correctly, relax and use your heart then your cooking can be scrumptious. There are numerous recipes that you could try from this website, please find what you need. If you like this recipe please share it with your mates. Blissful cooking.