Name: Four-Layer Lemon Torte with Lemon Cream Cheese Frosting
Yield: Makes 12 servings
Ingredients: 1 18 1/2-ounce package yellow cake mix; 1/2 cup (1 stick) butter, room temperature; 6 large eggs; 1/2 cup whipping cream; 1/2 cup water; 1 tablespoon grated lemon peel; 3/4 cup raspberry preserves; Lemon Cream Cheese Frosting; 1 1/2 cups sliced almonds, toasted

Recipe information

Yield
Makes 12 servings

Ingredients

1 18 1/2-ounce package yellow cake mix

1/2 cup (1 stick) butter, room temperature

6 large eggs

1/2 cup whipping cream

1/2 cup water

1 tablespoon grated lemon peel

3/4 cup raspberry preserves

Lemon Cream Cheese Frosting

1 1/2 cups sliced almonds, toasted

Preparation

Step 1
Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
Step 2
Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

TagsTorte Cake Dessert Frosting Lemon Citrus Fruit Cream Cheese Cheese Dairy Almond Nut Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes