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  Lemon cake mix 19 Ounce (One 1 Pound 3 Ounce Package)
  Light rum 2 Tablespoon
  Seedless raspberry preserves 3⁄4 Cup (12 tbs)
  Whipped cream 1 Cup (16 tbs)
  Rum 4 Tablespoon
  Butter 2 Tablespoon
  Icing 1 Cup (16 tbs)

Butter and flour sides of a 9 by 13-inch baking pan; line the bottom with brown paper.
Prepare lemon cake mix as package directs; bake as directed for a 9 by 13-inch pan.
Cool in pan about 10 minutes; turn out onto a rack and cool completely.
Cut in half to get 2 rectangles about 9 by 6 1/2 inches each; split halves horizontally to get 4 layers.
Sprinkle all surfaces with 2 tablespoons rum.
To assemble the torte, place bottom cake layer on a cutting board; spread with 1/4 of the raspberry preserves and then 1/3 of the Whipped Cream Filling.
Spread 1/4 of the preserves over the cut surface of the next cake layer and place it, preserves side down, over the whipped cream.
Repeat with the remaining cake layers, preserves, and 1/3 of the filling.
Then put the 2 sets of layers together with remaining filling between.
Trim sides and ends evenly.
Spread Rum Butter Icing over sides and top; reserve part of icing and pipe on in a decorative border of rosettes.
Chill for several hours or overnight.

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