Linzertorte

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 18 1/4 ounces yellow cake mix
• 3 1/2 ounces vanilla instant pudding mix
• 1 1/4 cups buttermilk
• 1/2 cup vegetable oil
• 2 1/4 teaspoons ground cinnamon
• 4 eggs
• 1 cup ground blanched almond, toasted
• 12 ounces seedless raspberry preserves
• 1 teaspoon orange zest
• 1 cup whipping cream, whipped

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly grease and flour 2 9 inch cake pans.
• 3 in a large bowl, using an electric mixer, beat cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and eggs until moistened.
• 4 gradually increase speed to medium and for for 2 minutes.
• 5 fold in 3/4 cup ground almonds.
• 6 divide batter between prepared pans.
• 7 bake for 25-30 minutes or until toothpick inserted in center comes out clean.
• 8 cool in pans on wire rack for 10 minutes.
• 9 remove from pans and cool completely on racks.
• 10 in a small bowl mix raspberry preserves and orange peel.
• 11 place 1 cake layer on serving plate.
• 12 spread with 1/2 of the preserve mixture.
• 13 top with second cake layer.
• 14 spread with remaining preserve mixture and sprinkle with almonds.
• 15 spread whipped cream around border of cake.
• 16 to prepare almonds: grind almonds.
• 17 toast in a 350 degree oven for 5-8 minutes, stir frequently.