Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

Make cake

Preheat the oven to 350, spray 6 - 8 - inch cake pans well with bakers spray.

In a bowl whisk together flour, baking powder and salt

In another bowl beat butter and sugar until light and fluffy, about 4 minutes

Beat in eggs, one at a time beating in after each egg, beat in lemon juice and vanilla

Add the flour mixture alternating with the milk in 3 additions, beating until smooth,

Divide the batter evenly in the 6 prepared pans. Bake about 19 to 25 minutes until a toothpick comes put just clean. It will take two batches of cooking, cook 3 cakes at a time.

Cool in pans 15 minutes then cool completely on racks befre filling and frosting

Make blackberry cream filling

Place blackberries, water and salt in a small saucepan

Bring to a boil then lower heat, crushing berries with a rubber spatula or spoon and cook until very soft and starting to thicken, stirring to prevent sticking

Strain through a fine mesh strainer to rxtract all juice, discard seeds

Chill juice in refrigerator until cold before adding to cream

Add the 3 tablespoons cold water to a small heat proof bowl. Sprinkle gelatin on the cold water and let sit and soften for 5 minutes

Meanwhile heat some water in a small skillet to a simmer, add softened gelatin and stir until clear and dissolved. Turn off heat and leave gelatin in warm water to stay liquid while beating cream

Beat cream until it holds its shape

In another biwl beat marscapone, confectioner's sugar, vanilla, cold blackberry juice and liquid gelatin until smooth

Fold into whipped cream in 3 additions

Make lemon cream frosting

Whip cream until it has oft peaks

Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat

Assemble Cake

Place one caker layer bottom side up on serving plate

Spread with a layer of blackberrie cream filling

Add second cake layer bottom up and spread with more blackberrieccream

Add third cake layer, bottom up and dpread with more blackberrie cream

Add fourth cake layer and add more blackberrie cream

Add fifth cake layer and add remaining blackberrie cream.

Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting

Frost entire cake with lemon cream frosting

Garnish with fresh blackberries and sprinkles. Chill at least 1 hour before slicing