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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe is from St. Michael's Church in Charleston, SC and was served at a tearoom that the church and others ran to raise money for the local Y. Ingredients:
1 (18 1/2 ounce) package yellow cake mix |
1/2 cup butter, softened |
6 eggs |
1/2 cup heavy cream |
1/2 cup water |
1 tablespoon lemon zest |
1 teaspoon vanilla extract |
3/4 cup raspberry preserves |
1 1/2 cups almonds, sliced & toasted |
3 (8 ounce) packages cream cheese |
1 (11 1/2 ounce) jar lemon curd |
1 cup powdered sugar |
3 tablespoons fresh lemon juice |
1 tablespoon lemon zest |
Directions:
1. 1) Preheat oven to 350 degrees F. Grease two 9 inch springform pans with 2 3/4 inch sides. Combine cake mix, butter, eggs, cream, water lemon zest, and vanilla extract and beat for about 2 minutes until smooth. Divide the batter equally between the prepared pans and bake for 25 to 30 minutes until a toothpick inserted in center of cakes comes out clean. Cool thoroughly on racks. When completely cool cut around sides of pans to loosen, release sides, and remove cakes. Cut each cake in half horizontally so you end up with four layers.
2. 2) Make the frosting by beating all the ingredients together until smooth.
3. 3) Place one layer, cut side up, on a cake plate. Spread with 1/4 cup raspberry preserves and 3/4 cup frosting. Repeat layers twice, then top with final layer cut side down. Frost sides and top of cake with remaining frosting. Press almonds into sides of cake and refrigerate for at least 2 hours until frosting sets.
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