Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream
fenway @Fenway
This cake combines the flavors of vanilla, lemon and Rasberry for a bright, refreshing layer cake. The cake is filled with fresh lemon curd with a touch of Rasberry jam and finished with a fresh lemon cream frosting for a not to sweet cake.
Open in Cookpad AppCooking Instructions
- 1
Make Lemin Curd
- 2
Combine all ingredients in a saucepan and cook over low heat until thickened, 6 to 10 minute
- 3
Transfer to a bowl, cover with plastic wrap and refrigerate until cold
- 4
Make Lemon Cream Frosting
- 5
Beat cream until it starts to rhicken
- 6
Add remaing ingredients and beat until fluffy and creamy
- 7
Assemble Cake
- 8
Place one layer in serving plate
- 9
Spread with 2 tablespoons Rasberry jam
- 10
Carefully spread 1/2 of the lemon curd on jam
- 11
Add second cake layer, bottom up, add 2 tablespoon Rasberry jam and lemon cur
- 12
Add third layer, bottom up. For easier frosting refrigerate until filling setts
- 13
Frost entire cake with Lemin Cream
- 14
Garnish with Rasberry sand white chocolate refrigerate 2 to 4 hours before slicing
- 15
- 16
- 17
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Written by
“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.
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