Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

Name: Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting
Total time: 5400 s
Yield: 14 servings
Cuisine: American
Ingredients: for the Cake; 4 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 12 ounces (3 sticks) unsalted butter at room temperaturr; 2 1/2 cups granulated sugar; 6 large eggs at room temperature; 2 3/4 cup milk, at room temperature; 1/4 cup fresh lemon juice; 1 1/2 teaspoon vanilla extract; for the blackberry cream filling; 1 1/2 cup fresh blackberries; 2 tablespoon water; 1/8 teaspoon salt; 2 teaspoon unflavored gelatin; 3 tablespoons cold water; 8 ounces marscapone cheese, at room temperature; 2 cups cold whipping cream; 1 1/2 cups confectioner's sugar; 1 teaspoon vanilla extract; for lemon cream frosting; 2 cups cold heavy whipping cream; 10 ounces lemon curd, homemade or purchased; 1 teaspoon vanilla extract; 3/4 cup confectioner's sugar; 1 teaspoon salt; For Garnish; as needed fresh blackberries; as needed yellow and purple sprinkled

fenway @Fenway

This cake is a cake for a special birthday or event. It's 6 layers of a fresh lemon cake with a fresh blackberrie cream filling and a lemon cream frosting. It's light and not to sweet and full if fresh fruit flavors.

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Ingredients

90 mins

14 servings

for the Cake
4 1/2 cupsall purpose flour
1 1/2 teaspoonsbaking powder
1 teaspoonsalt
12 ounces (3 sticks)unsalted butter at room temperaturr
2 1/2 cupsgranulated sugar
6large eggs at room temperature
2 3/4 cupmilk, at room temperature
1/4 cupfresh lemon juice
1 1/2 teaspoonvanilla extract
for the blackberry cream filling
1 1/2 cupfresh blackberries
2 tablespoonwater
1/8 teaspoonsalt
2 teaspoonunflavored gelatin
3 tablespoonscold water
8 ouncesmarscapone cheese, at room temperature
2 cupscold whipping cream
1 1/2 cupsconfectioner's sugar
1 teaspoonvanilla extract
for lemon cream frosting
2 cupscold heavy whipping cream
10 ounceslemon curd, homemade or purchased
1 teaspoonvanilla extract
3/4 cupconfectioner's sugar
1 teaspoonsalt
For Garnish
as neededfresh blackberries
as neededyellow and purple sprinkled

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Steps

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
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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
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35

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Cooksnaps

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fenway @Fenway

on April 23, 2016 20:28

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.