Yield: 12 servings
Temperature: 350˚F/177˚C
Bake Time: 30-35 minutes
To make yogurt cheese for the Yogurt Cheese Frosting, drain yogurt for
at least 4 hours or overnight. Insert two coffee filters or a cheesecloth
in a strainer. Place strainer in a pitcher or bowl and pour yogurt in the
strainer. Refrigerate until completely strained (1/2 of the liquid will
drain off). Discard the liquid, reserve strained yogurt (yogurt cheese)
and refrigerate until ready to use.
For cake, attach Beaters and mix together cake ingredients (except
eggs and egg whites) on Speed 5 for 2 minutes. Add the eggs and
egg whites, one at a time, mixing thoroughly after each addition on
Speed 7. Pour into two 9-inch greased and floured cake pans. Bake
as directed and allow to cool.
To make the yogurt cheese frosting, place the gelatin and water in a
small saucepan and set aside to soften for a few minutes. Attach beat-
ers and mix the yogurt cheese and remaining ingredients on Speed 2
for 2-3 minutes and set aside. Dissolve the gelatin by heating over low
heat for 1-2 minutes. Mix the gelatin into the frosting on Speed 2 for
30 seconds. Refrigerate until needed.
To save time, cream cheese frosting (alternative) may be used
instead of the yogurt cheese frosting. For the cream cheese frosting,
attach Beaters and beat together the cream cheese and powdered
sugar on Speed 5 for 2-3 minutes. Add the pie filling and lemon
peel while beating. Refrigerate until needed.
Cut each cake in half horizontally using a serrated knife. Place one
cake layer, cut side up, on a plate. Spread this layer with 1/4 cup
preserves and 3/4 cup frosting. Top this with the second cake layer,
cut side up. Repeat for remaining cake layers. Spread the top and
sides with the remaining preserves and frosting. Decorate with
almonds and chill until the frosting is set, about two hours. Store in
refrigerator.
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