Recipe of Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting Super Quick Homemade

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Before you jump to Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

Until fairly recently any individual who indicated concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we cannot change things for the better without everyone's active involvement. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.

Start out with replacing the bulbs. This will certainly go outside of the kitchen, but that is okay. Compact fluorescent lightbulbs are energy-savers, and you must use them rather than incandescent lights. They cost a little bit more at first, but they last ten times longer, and use much less electricity. Making use of these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. It goes further than just swapping the lights, though; turning off lights that aren't needed is actually another good thing to do. In the kitchen is where you'll regularly come across members of a family, and often the lights may not be turned off until the last person goes to bed. Certainly this also happens in different rooms, not just the kitchen. Make a practice of having the lights on only when they are needed, and you'll be astonished at the amount of electricity you save.

The kitchen by itself offers you many small ways by which energy and money can be saved. Natural living is something we can all perform, without difficulty. It's concerning being practical, most of the time.

We hope you got benefit from reading it, now let's go back to vanilla layer cake with lemon cream filling and lemon whipped cream frosting recipe. You can have vanilla layer cake with lemon cream filling and lemon whipped cream frosting using 25 ingredients and 28 steps. Here is how you achieve that.

The ingredients needed to prepare Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:

1. Provide of FOR WHITE CAKE.
2. Provide 1 cup of milk, warmed to room temperature.
3. You need 6 of large egg whites , at room temperature.
4. You need 1 teaspoon of vanilla extract.
5. Use 1/4 teaspoon of almond extract.
6. Provide 1 3/4 cup of granulated sugar.
7. Take 2 1/4 cups of cake flour, no subsitute.
8. You need 4 teaspoons of baking powder.
9. You need 1 teaspoon of salt.
10. Prepare 6 ounces of unsalted butter (1 1/2 sticks ) at room temperature.
11. Prepare of FOR LEMON CREAM FILLING.
12. Use 8 ounces of mascarpone cheese, at room temperature.
13. Prepare 1 cup of cold heavy whipping cream.
14. Take 1/3 cup of lemon curd, homemade or store bought.
15. You need 2 teaspoons of fresh grated lemon zest.
16. You need 1 teaspoon of vanilla extract.
17. Provide 1 cup of confectioner's sugar.
18. Use of FOR LEMON WHIPPED CREAM FROSTING.
19. Prepare 2 tablespoon of cold water.
20. Provide 1 1/2 teaspoon of unflavored gelatin.
21. Use 1 1/2 cup of cold heavy whipping cream.
22. Provide 1/3 cup of confectioner's sugar.
23. Provide 1 tablespoon of fresh lemon juice.
24. Take 1 teaspoon of fresh grated lemon zest.
25. Get 1/2 teaspoon of vanilla extract.

Steps to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:

1. Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray.
2. Whisk in a bowl egg whites, milk, vanilla and almond extract.
3. Whisk flour, sugar, baking powder and salt in another bowl.
4. Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low.
5. Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added.
6. 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.
7. MAKE LEMON CREAM FILLING.
8. Whip the cream until it holds its shape.
9. In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth.
10. .
11. Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color.
12. MAKE LEMON WHIPPED CREAM FROSTING.
13. Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes.
14. 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.
15. Whip the cream until soft peaks form.
16. Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape.
17. ASSEMBLE CAKE.
18. Place 1 cake layer, bottom up on serving plate.
19. Spread with 1/2 of lemon cream filling.
20. Top with second cake layer, bottom up.
21. Spread with remaining lemon cream filling.
22. Top with last third layer, bottom up.
23. Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing.
24. .
25. Garnish with fresh blueberries, strawberrys and sprinkles.
26. .
27. .
28. .

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