33 The best Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping family's new favorite!

Everyone enjoys the concept of sitting down to a tasty home-cooked meal, however with today's hectic schedules, it can be harder than ever before to find the time to place one together. Luckily, help is out there, the Butter Cake filled with Rasberry and Lemon Whipped Cream, with a Vanilla Whipped Cream Topping recipe and recommendations in this short article will help you put together well balanced meals for your family in a remarkably, short time.

Use 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 ).
You need to prepare FOR FILLING.
You need chilled heavy whipping cream.
Provide confectoners sugar.
Prepare vanilla extract.
You need to prepare seedless rasberry jam.
Use lemon curd, homemade or store bought.
Use FOR VANILLA WHIPPED CREAM TOPPING.
You need chilled heavy whipping cream.
Use confectioners sugar.
Provide unflavored gelatin.
Prepare vanilla extract.
You need FOR GARNISH.
Use chocolate shavings.
You need to prepare multi colored sprinkles.
Use or more fresh rasberrys.

Short Tips:

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.
FOR FILLING.
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..
FOR VANILLA WHIPPED CREAM TOPPING.
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..
Whip the 1 cup cream until soft peaks form, add sugar, vanilla and gelatin, whip until stiff peaks form.Chill.
ASSEMBLE CAKE.
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..
Garnish with chocolate shavings and sprikles and fresh rasberrys..
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..

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