Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping

Name: Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping
Cuisine: American
Ingredients: 1 Recipe of my White Butter Cake. Recipe listed below,( the only change is to use 3-- 8 inche cake pans instead of 2 and to decrease cooking time to 10 to 15 minutes ); 1 FOR FILLING; 1 cup chilled heavy whipping cream; 2 tbsp confectoners sugar; 1/2 tsp vanilla extract; 2 tbsp seedless rasberry jam; 2 tbsp lemon curd, homemade or store bought; 1 FOR VANILLA WHIPPED CREAM TOPPING; 1 cup chilled heavy whipping cream; 4 tbsp confectioners sugar; 1 tsp unflavored gelatin; 3/4 tsp vanilla extract; 1 FOR GARNISH; 1 tbsp chocolate shavings; 1 tbsp multi colored sprinkles; 8 or more fresh rasberrys

fenway @Fenway

This cake is just delicious, I made flavored whipped creams for a three layer cake. Then topped the cake with Vanilla Whipped cream. Its light and refreshing for a cake with fruit flavored fillings.

fenway @Fenway

This cake is just delicious, I made flavored whipped creams for a three layer cake. Then topped the cake with Vanilla Whipped cream. Its light and refreshing for a cake with fruit flavored fillings.

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Ingredients

1Recipe of my White Butter Cake. Recipe listed below,( the only change is to use 3-- 8 inche cake pans instead of 2 and to decrease cooking time to 10 to 15 minutes )
1FOR FILLING
1 cupchilled heavy whipping cream
2 tbspconfectoners sugar
1/2 tspvanilla extract
2 tbspseedless rasberry jam
2 tbsplemon curd, homemade or store bought
1FOR VANILLA WHIPPED CREAM TOPPING
1 cupchilled heavy whipping cream
4 tbspconfectioners sugar
1 tspunflavored gelatin
3/4 tspvanilla extract
1FOR GARNISH
1 tbspchocolate shavings
1 tbspmulti colored sprinkles
8or more fresh rasberrys

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Steps

1

Make Cake as directed EXCEPT use 3 --8 inch cake pans instead of 2. This makes 3 thinner layers so the cook time will be decreased to 10 to 15 minutes. Cool cakes before filling.
https://cookpad.wasmer.app/us/recipes/336925-white-butter-cake

White Butter Cake
2

FOR FILLING
3

Beat the 1 cup of cream until soft peaks form, add sugar and vanilla. Remove 1/2 of whipped cream to another chilled bowl. In the first bowl whip in rasberry jam, and whip until stiff. Chill. In second bowl whip lemon curd into the othet half of whipped cream, whip until stiff and chill.
4

FOR VANILLA WHIPPED CREAM TOPPING
5

In a small heat proof bowl add 1 tablespoon cold water, add gelatin and allow to soften 5 minutes. Place bowl in a skillet of simmmering water and heat just unti clear, about 1 minute. Remove from heat but use while still liquid.
6

Whip the 1 cup cream until soft peaks form, add sugar, vanilla and gelatin, whip until stiff peaks form.Chill
7

ASSEMBLE CAKE
8

Put one layer on serving plate, top with rasberry whipped cream.Add second layer of cake, top with lemon whipped cream. Add third top layer of cake and frost entire cake with vanilla whipped cream.
9

Garnish with chocolate shavings and sprikles and fresh rasberrys.
10

NOTE The gelatin in the topping will stabalize the vanilla whipped cream to stay firm and fresh for a couple of days. The rasberry jam and lemon curd provide the same stabalizing. The cake should be kept cold in the refrigerator.

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fenway @Fenway

on July 13, 2014 20:35

“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.