Vanilla Layer Cake filled withLenon and Rasberry and frosted with Fresh Lemon Cream

Make Lemin Curd

Combine all ingredients in a saucepan and cook over low heat until thickened, 6 to 10 minute

Transfer to a bowl, cover with plastic wrap and refrigerate until cold

Make Lemon Cream Frosting

Beat cream until it starts to rhicken

Add remaing ingredients and beat until fluffy and creamy

Assemble Cake

Place one layer in serving plate

Spread with 2 tablespoons Rasberry jam

Carefully spread 1/2 of the lemon curd on jam

Add second cake layer, bottom up, add 2 tablespoon Rasberry jam and lemon cur

Add third layer, bottom up. For easier frosting refrigerate until filling setts

Frost entire cake with Lemin Cream

Garnish with Rasberry sand white chocolate refrigerate 2 to 4 hours before slicing