Recipe of Eric Ripert Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vanilla layer cake filled withlenon and rasberry and frosted with fresh lemon cream using 18 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:

1. Make ready . recipe if my vanilla butter cake, baked in 3 - 8 inch cake pans and cooled
2. Make ready For Lemon Curd
3. Prepare ’1/2 cup fresh lemon juve
4. Prepare granulated sugar
5. Take lemon zest
6. Prepare butter, cut into small pieces
7. Make ready salt
8. Make ready For Rasberry Spread
9. Take Rasberry jam, at room temperature
10. Get For Lemon Cream Frosting
11. Prepare heavy whipping crem
12. Prepare marscapone cheese, at room temperature
13. Make ready fresh lemon jiice
14. Take fresh lemon zest
15. Take confectioners sugar
16. Prepare vanilla extract’Garnish
17. Get Fresh Rasberries
18. Make ready White chocolate shavings and fresh rasberries for the garnish

Instructions to make Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream:

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

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