Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butter cake filled with rasberry and lemon whipped cream, with a vanilla whipped cream topping. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping is something which I’ve loved my entire life. They are nice and they look wonderful.

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 cook that.

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

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

Instructions 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
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.

So that’s going to wrap this up for this exceptional food butter cake filled with rasberry and lemon whipped cream, with a vanilla whipped cream topping recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!