Recipe of Bobby Flay Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, lemon layer cake with blackberrie cream filling and a lemon cream frosting. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting is something that I have loved my whole life.

This cake is a cake for a special birthday or event. It's light and not to sweet and full if fresh fruit flavors. Here is how you cook that. Ingredients of Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting Prepare of for the Cake.

To get started with this recipe, we must prepare a few ingredients. 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 cook it.

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

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

For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended. Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely. This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream!

Instructions 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

Brush layers with warm syrup; cool completely. This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream! Spread with half of the lemon filling. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until combined. To make the blackberry buttercream frosting, combine the butter, blackberries, vanilla extract, lemon zest, and salt using an electric mixer, continuing to beat until smooth.

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