Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting.
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Ingredients - Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:
- Give for for lemon vanilla cake.
- Need 2 1/4 cups of cake flour.
- Provide 1 tablespoon of baking powder.
- You need 1/2 teaspoon salt.
- Need 1 1/4 cup for buttermilk, at room temperature.
- Provide 4 of large egg whites, at room temperature.
- Require 1 1/2 cups of granulated sugar.
- You need 2 teaspoons fresh grated lemon zest.
- Provide 4 ounces (1/2 cup) for or 1 stick) unsalted butter, at room temperature.
- Need 1/2 teaspoon of lemon extract.
- Need 1 teaspoon of vanilla extract.
- Give - for filling and whipped crem butter cream filling and frosting.
- Require 3/4 cup raspberry preserves.
- Give 1 1/2 cups - sweetened shredded coconut.
- Provide 1 cup - room temperature salted butter.
- You need 4 cups for confectioner's sugar.
- Provide 3 tablespoon - milk or cream.
- Require 1/2 teaspoon of lemon extract.
- You need 1/2 teaspoon for grated fresh lemon zest.
- You need 1 teaspoon vanilla extract.
- Provide 2 cups - cold heavy whipping cream.
Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting making process:
- Make lemon cake.
- Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray.
- Whisk together flour, baking powder and salt in a bowl, set a side.
- In another bowl whisk together the buttermilk and egg whites and set aside.
- In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,.
- Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well.
- Divide batter between cake pans.
- Bake for 15 to 25 minutes depending on your oven. The cakes should spring back when touched lightly and a toothpick will come out just clean. Cool in pans on rack 10 minutes then remove to cool completely.
- Make whipped lemon buttercream frosting.
- In a large bowl beat butter and sugar slowly until mixed, add milk or cream and vanilla and beat until creamy, adding more milk if dry.
- In another large bowl whip cream until it forms firm peaks.
- Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy.
- Assemble cake.
- Place one cake layer on serving plater, bottom up.
- Add a thin layer of raspberry preserves.
- Add a layer of the frosting. The easiest way to cover the preserves is to pipe the frosting with in a circle on top of preserves. It doe not need to be pretty, its just an easy way not to disrupt the preserves.
- Top with second cake layer, bottom up, and add a thin layer of preserves.
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- Top the preserves with more frosting.
- Add third layer and add remaining preserves in a thin layer.
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- Top with more frosting.
- Add last cake layer, still bottom up and frost entire cake with frosting. To make it easier to frost the entire cake its best to refrigeraye it until fillimg firms up, at least an hour, otherwise the cake is slippery because of the jam and will be very hard to frost keeping it steady. Once its chilled and firm its very easy to frost.
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- Sprinkle the coconut on the top and sides. Placing your hand right next to the side of the cake and pouring it between your hand and the cake to get it to adhere.
- Chill cake at least 2 hours before slicing. Store covered in refrigerator but be sure to bring slices to room temperature before serving for best flavor.
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