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We hope you got benefit from reading it, now let’s go back to lemon layer cake with blackberrie cream filling and a lemon cream frosting recipe. You can cook lemon layer cake with blackberrie cream filling and a lemon cream frosting using 29 ingredients and 35 steps. Here is how you achieve it.

The ingredients needed to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:

1. You need for the Cake
2. Get 4 1/2 cups all purpose flour
3. You need 1 1/2 teaspoons baking powder
4. You need 1 teaspoon salt
5. Provide 12 ounces (3 sticks) unsalted butter at room temperaturr
6. Get 2 1/2 cups granulated sugar
7. You need 6 large eggs at room temperature
8. Use 2 3/4 cup milk, at room temperature
9. Provide 1/4 cup fresh lemon juice
10. You need 1 1/2 teaspoon vanilla extract
11. You need for the blackberry cream filling
12. Get 1 1/2 cup fresh blackberries
13. Prepare 2 tablespoon water
14. Provide 1/8 teaspoon salt
15. You need 2 teaspoon unflavored gelatin
16. You need 3 tablespoons cold water
17. Get 8 ounces marscapone cheese, at room temperature
18. Prepare 2 cups cold whipping cream
19. Provide 1 1/2 cups confectioner's sugar
20. Get 1 teaspoon vanilla extract
21. Take for lemon cream frosting
22. Use 2 cups cold heavy whipping cream
23. You need 10 ounces lemon curd, homemade or purchased
24. You need 1 teaspoon vanilla extract
25. You need 3/4 cup confectioner's sugar
26. Provide 1 teaspoon salt
27. You need For Garnish
28. Get as needed fresh blackberries
29. Prepare as needed yellow and purple sprinkled

Steps to make Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting:

1. Make cake
2. Preheat the oven to 350, spray 6 - 8 - inch cake pans well with bakers spray.
3. In a bowl whisk together flour, baking powder and salt
4. In another bowl beat butter and sugar until light and fluffy, about 4 minutes
5. Beat in eggs, one at a time beating in after each egg, beat in lemon juice and vanilla
6. Add the flour mixture alternating with the milk in 3 additions, beating until smooth,
7. 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.
8. Cool in pans 15 minutes then cool completely on racks befre filling and frosting
9. Make blackberry cream filling
10. Place blackberries, water and salt in a small saucepan
11. 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
12. Strain through a fine mesh strainer to rxtract all juice, discard seeds
13. Chill juice in refrigerator until cold before adding to cream
14. 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
15. 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
16. Beat cream until it holds its shape
17. In another biwl beat marscapone, confectioner's sugar, vanilla, cold blackberry juice and liquid gelatin until smooth
18. Fold into whipped cream in 3 additions
19. Make lemon cream frosting
20. Whip cream until it has oft peaks
21. Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat
24. Assemble Cake
25. Place one caker layer bottom side up on serving plate
26. Spread with a layer of blackberrie cream filling
27. Add second cake layer bottom up and spread with more blackberrieccream
28. Add third cake layer, bottom up and dpread with more blackberrie cream
29. Add fourth cake layer and add more blackberrie cream
30. Add fifth cake layer and add remaining blackberrie cream.
31. Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting
32. Frost entire cake with lemon cream frosting
33. Garnish with fresh blackberries and sprinkles. Chill at least 1 hour before slicing

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