How to Make Tasty Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting fit for newbie.

Lots of people enjoy cooking and also believe it makes the perfect relaxing leisure activity. A kitchen that is filled with fresh food that smells tasty is particular to make any person's state of mind a little bit lighter. It can in some cases seem hard, however, to determine recipes that work for you or recommendations that results in an eventually effective meal. Maybe this Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting dish is the one you are trying to find.

You need FOR WHITE CAKE.
Prepare milk, warmed to room temperature.
You need large egg whites , at room temperature.
You need vanilla extract.
Prepare almond extract.
Use granulated sugar.
Provide cake flour, no subsitute.
Prepare baking powder.
You need to prepare salt.
Use unsalted butter (1 1/2 sticks ) at room temperature.
Prepare FOR LEMON CREAM FILLING.
Provide mascarpone cheese, at room temperature.
Provide cold heavy whipping cream.
You need to prepare lemon curd, homemade or store bought.
You need fresh grated lemon zest.
Prepare vanilla extract.
You need to prepare confectioner's sugar.
Provide FOR LEMON WHIPPED CREAM FROSTING.
You need cold water.
Provide unflavored gelatin.
Use cold heavy whipping cream.
Provide confectioner's sugar.
Prepare fresh lemon juice.
You need to prepare fresh grated lemon zest.
You need vanilla extract.

Short Tips:

Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray.
Whisk in a bowl egg whites, milk, vanilla and almond extract.
Whisk flour, sugar, baking powder and salt in another bowl.
Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low.
Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added.
Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting.
MAKE LEMON CREAM FILLING.
Whip the cream until it holds its shape.
In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth.
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Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color.
MAKE LEMON WHIPPED CREAM FROSTING.
Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes.
Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream.
Whip the cream until soft peaks form.
Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape.
ASSEMBLE CAKE.
Place 1 cake layer, bottom up on serving plate.
Spread with 1/2 of lemon cream filling.
Top with second cake layer, bottom up.
Spread with remaining lemon cream filling.
Top with last third layer, bottom up.
Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing.
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Garnish with fresh blueberries, strawberrys and sprinkles.
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