Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping Recipe

Name: Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ); 1 FOR FILLING; 1 cup chilled heavy whipping cream; 2 tbsp confectoners sugar; 1/2 tsp vanilla extract; 2 tbsp seedless rasberry jam; 2 tbsp lemon curd, homemade or store bought; 1 FOR VANILLA WHIPPED CREAM TOPPING; 1 cup chilled heavy whipping cream; 4 tbsp confectioners sugar; 1 tsp unflavored gelatin; 3/4 tsp vanilla extract; 1 FOR GARNISH; 1 tbsp chocolate shavings; 1 tbsp multi colored sprinkles; 8 or more fresh rasberrys

Servings: persons

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 )
1 FOR FILLING
1 cup chilled heavy whipping cream
2 tbsp confectoners sugar
1/2 tsp vanilla extract
2 tbsp seedless rasberry jam
2 tbsp lemon curd, homemade or store bought
1 FOR VANILLA WHIPPED CREAM TOPPING
1 cup chilled heavy whipping cream
4 tbsp confectioners sugar
1 tsp unflavored gelatin
3/4 tsp vanilla extract
1 FOR GARNISH
1 tbsp chocolate shavings
1 tbsp multi colored sprinkles
8 or more fresh rasberrys

1
Make Cake as directed EXCEPT use 3 --8 inch cake pans instead of 2.
2
This makes 3 thinner layers so the cook time will be decreased to 10 to 15 minutes.
3
Cool cakes before filling.
4
FOR FILLING
5
Beat the 1 cup of cream until soft peaks form, add sugar and vanilla.
6
Remove 1/2 of whipped cream to another chilled bowl.
7
In the first bowl whip in rasberry jam, and whip until stiff.
8
Chill.
9
In second bowl whip lemon curd into the othet half of whipped cream, whip until stiff and chill.
10
FOR VANILLA WHIPPED CREAM TOPPING
11
In a small heat proof bowl add 1 tablespoon cold water, add gelatin and allow to soften 5 minutes.
12
Place bowl in a skillet of simmmering water and heat just unti clear, about 1 minute.
13
Remove from heat but use while still liquid.
14
Whip the 1 cup cream until soft peaks form, add sugar, vanilla and gelatin, whip until stiff peaks form.Chill
15
ASSEMBLE CAKE
16
Put one layer on serving plate, top with rasberry whipped cream.Add second layer of cake, top with lemon whipped cream.
17
Add third top layer of cake and frost entire cake with vanilla whipped cream.
18
Garnish with chocolate shavings and sprikles and fresh rasberrys.
19
NOTE The gelatin in the topping will stabalize the vanilla whipped cream to stay firm and fresh for a couple of days.
20
The rasberry jam and lemon curd provide the same stabalizing.
21
The cake should be kept cold in the refrigerator.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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 ), 1 FOR FILLING, 1 cup chilled heavy whipping cream, 2 tbsp confectoners sugar, and more.

Yes, Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping

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