Hello everybody, I hope you are having an incredible day today. Today, I will show you a way 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. This time, I am going to make it a bit tasty. This will be really delicious.

Here is how you achieve it. Ingredients of Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping. Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping. Flavored whipped cream is an easy filling and topping for a gorgeous berry-stacked cake.

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 in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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 can achieve that.

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

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

We provide you only the best Butter. Ingredients of Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping. Indexlicious.com - Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping - Hello everybody, welcome to our recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the best Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping recipe here.

Steps 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 - (see recipe)
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.

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