10 The best Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting delicious and handy!

If you are having difficulty lately in the kitchen when it comes to getting your food ideal, you are not the only one. Many people have natural cooking ability but not quite enough expertise to prepare with perfection. This Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting recipe is a good start, simple to prepare and scrumptious.

Prepare for the Cake.
You need to prepare all purpose flour.
Prepare baking powder.
You need to prepare salt.
Provide unsalted butter at room temperaturr.
Prepare granulated sugar.
Use large eggs at room temperature.
Provide milk, at room temperature.
You need to prepare fresh lemon juice.
Provide vanilla extract.
Use for the blackberry cream filling.
Prepare fresh blackberries.
Use water.
You need salt.
Use unflavored gelatin.
Use cold water.
Use marscapone cheese, at room temperature.
Use cold whipping cream.
Provide confectioner's sugar.
You need to prepare vanilla extract.
You need for lemon cream frosting.
Prepare cold heavy whipping cream.
You need lemon curd, homemade or purchased.
You need vanilla extract.
Provide confectioner's sugar.
Prepare salt.
You need For Garnish.
Use fresh blackberries.
Use yellow and purple sprinkled.

Short Tips:

Make cake.
Preheat the oven to 350, spray 6 - 8 - inch cake pans well with bakers spray..
In a bowl whisk together flour, baking powder and salt.
In another bowl beat butter and sugar until light and fluffy, about 4 minutes.
Beat in eggs, one at a time beating in after each egg, beat in lemon juice and vanilla.
Add the flour mixture alternating with the milk in 3 additions, beating until smooth,.
Divide the batter evenly in the 6 prepared pans. Bake about 19 to 25 minutes until a toothpick comes put just clean. It will take two batches of cooking, cook 3 cakes at a time..
Cool in pans 15 minutes then cool completely on racks befre filling and frosting.
Make blackberry cream filling.
Place blackberries, water and salt in a small saucepan.
Bring to a boil then lower heat, crushing berries with a rubber spatula or spoon and cook until very soft and starting to thicken, stirring to prevent sticking.
Strain through a fine mesh strainer to rxtract all juice, discard seeds.
Chill juice in refrigerator until cold before adding to cream.
Add the 3 tablespoons cold water to a small heat proof bowl. Sprinkle gelatin on the cold water and let sit and soften for 5 minutes.
Meanwhile heat some water in a small skillet to a simmer, add softened gelatin and stir until clear and dissolved. Turn off heat and leave gelatin in warm water to stay liquid while beating cream.
Beat cream until it holds its shape.
In another biwl beat marscapone, confectioner's sugar, vanilla, cold blackberry juice and liquid gelatin until smooth.
Fold into whipped cream in 3 additions.
Make lemon cream frosting.
Whip cream until it has oft peaks.
Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat.
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Assemble Cake.
Place one caker layer bottom side up on serving plate.
Spread with a layer of blackberrie cream filling.
Add second cake layer bottom up and spread with more blackberrieccream.
Add third cake layer, bottom up and dpread with more blackberrie cream.
Add fourth cake layer and add more blackberrie cream.
Add fifth cake layer and add remaining blackberrie cream..
Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting.
Frost entire cake with lemon cream frosting.
Garnish with fresh blackberries and sprinkles. Chill at least 1 hour before slicing.
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