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Four Layer Lemon Torte with Lemon cream cheese frosting

Ingredients

Cake
  • 1 (18 1/2 ounce) package yellow cake mix
  • 1/2 cup butter, room temperature
  • 6 large eggs
  • 1/2 cup whipping cream
  • 1/2 cup water
  • 1 tablespoon grated lemon, rind of
  • 3/4 cup raspberry preserves
Lemon Cream Cheese Frosting
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 (11 1/4 ounce) jar lemon curd
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon, rind of
  • 1 1/2 cups sliced almonds, toasted

Directions

  1. For Cake: Preheat oven to 350.
  2. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
  3. Combine first 6 ingredients in large bowl.
  4. Beat until smooth, about 2 minutes.
  5. Divide batter between prepared pans.
  6. Bake cakes until tester inserted into center comes out clean, about 28 minutes.
  7. Cool cakes completely in pans on racks.
  8. Using small knife, cut around sides of pans to loosen cakes.
  9. Remove pan sides.
  10. Using serrated knife, cut each cake horizontally in half.
  11. Place 1 cake layer, cut side up, on platter.
  12. Spread with 1/4 cup preserves, then 3/4 cup frosting.
  13. Top with second cake layer, cut side up.
  14. Spread with 1/4 cup preserves, then 3/4 cup frosting.
  15. Repeat with third cake layer.
  16. Top with fourth cake layer, cut side down.
  17. Spread remaining frosting over top and sides of cake.
  18. Press almonds onto sides of cake.
  19. Chill until frosting sets, about 2 hours.
  20. (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
  21. Add remaining ingredients and beat until well blended, about 2 minutes.