Four Layer Lemon Torte with Lemon Cream Cheese Frosting

They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!

• Ready In: 1 hr
• Serves: 12-16

Ingredients

• Cake

• 1 (18 1/2ounce) 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 1/4ounce) 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.