Recipe of Eric Ripert Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, butter cake filled with rasberry and lemon whipped cream, with a vanilla whipped cream topping. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have butter cake filled with rasberry and lemon whipped cream, with a vanilla whipped cream topping using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping:

1. Take 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 )
2. Get FOR FILLING
3. Prepare chilled heavy whipping cream
4. Get confectoners sugar
5. Prepare vanilla extract
6. Take seedless rasberry jam
7. Take lemon curd, homemade or store bought
8. Take FOR VANILLA WHIPPED CREAM TOPPING
9. Make ready chilled heavy whipping cream
10. Make ready confectioners sugar
11. Take unflavored gelatin
12. Take vanilla extract
13. Get FOR GARNISH
14. Get chocolate shavings
15. Make ready multi colored sprinkles
16. Prepare or more fresh rasberrys

Instructions to make Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping:

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.com/us/recipes/336925-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.

So that is going to wrap it up with this exceptional food butter cake filled with rasberry and lemon whipped cream, with a vanilla whipped cream topping recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!