Four Layer Lemon Torte With Lemon Cream Cheese Frosting

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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
• 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

Recipe

• 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.