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Four Layer Lemon Torte with Lemon Cream Cheese Frosting

A lovely layered torte recipe featuring a frosting containing our Lemon Curd & Tart Filling.

Ingredients

  • For Torte:
  • 18 1/2 oz. Yellow cake mix
  • 1 stick Butter, room temperature
  • 6 large Eggs
  • 1/2 cup Whipping cream
  • 1/2 cup Water
  • 1 Tbsp. Lemon peel, grated
  • 3/4 cup Robert Rothschild Farm Red Raspberry Preserves
  • 1 1/2 cups Almonds, sliced, toasted
  • For Frosting:
  • 24 oz. Cream cheese, room temperature
  • 1 jar Robert Rothschild Farm Lemon Curd & Tart Filling
  • 1 cup Powdered sugar
  • 2 Tbsp. Fresh lemon juice
  • 1 Tbsp. Lemon peel, grated
  • Directions
    1. For Torte: Preheat oven to 350 degrees 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.
    2. Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using knife, cut each cake horizontally in half.
    3. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup Red Raspberry Preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup Red Raspberry Preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down.
    4. 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 one day ahead. Cover; keep chilled.
    5. 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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