Four Layer Lemon Torte with Lemon Cream Cheese Frosting

Recipe by yooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 1/2 ounce) package yellow cake mix
  • 12
    cup butter, room temperature
  • 6
    large eggs
  • 12
    cup whipping cream
  • 12
    cup water
  • 1
    tablespoon grated lemon, rind of
  • 34
    cup raspberry preserves
  • Lemon Cream Cheese Frosting
  • 3
    (8 ounce) packages cream cheese, room temperature
  • 1
    (11 1/4 ounce) jar lemon curd
  • 2
    tablespoons fresh lemon juice
  • 1
    tablespoon grated lemon, rind of
  • 1 12
    cups sliced almonds, toasted
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DIRECTIONS

  • For Cake: Preheat oven to 350.
  • 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.
  • 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.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
  • Add remaining ingredients and beat until well blended, about 2 minutes.
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