Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butter cake filled with rasberry and lemon whipped cream, with a vanilla whipped cream topping. It is one of my favorites. This time, I’m gonna make it a little 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 popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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 it.
The ingredients needed to make Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping:
- Take 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 )
- Make ready 1 FOR FILLING
- Prepare 1 cup chilled heavy whipping cream
- Prepare 2 tbsp confectoners sugar
- Make ready 1/2 tsp vanilla extract
- Make ready 2 tbsp seedless rasberry jam
- Make ready 2 tbsp lemon curd, homemade or store bought
- Get 1 FOR VANILLA WHIPPED CREAM TOPPING
- Take 1 cup chilled heavy whipping cream
- Prepare 4 tbsp confectioners sugar
- Make ready 1 tsp unflavored gelatin
- Prepare 3/4 tsp vanilla extract
- Make ready 1 FOR GARNISH
- Get 1 tbsp chocolate shavings
- Make ready 1 tbsp multi colored sprinkles
- Make ready 8 or more fresh rasberrys
Steps to make Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping:
- 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
- FOR FILLING
- 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.
- FOR VANILLA WHIPPED CREAM TOPPING
- 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.
- Whip the 1 cup cream until soft peaks form, add sugar, vanilla and gelatin, whip until stiff peaks form.Chill
- ASSEMBLE CAKE
- 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.
- Garnish with chocolate shavings and sprikles and fresh rasberrys.
- 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’s going to wrap it up for this special 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 am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
