Linzertorte

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 1/4 cups buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons ground cinnamon
• 4 eggs
• 1 cup almonds, ground blanched, toasted, see below
• 1 (12 ounce) jar raspberry preserves
• 1 teaspoon grated orange peel
• 3/4 cup heavy cream, whipped

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 lightly grease and flour 2 9 inch round or square cake, or lightly spray with baking spray(like baker's joy).
• 3 in a large bowl on high, beat the cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and 4 eggs.
• 4 beat together until well moistened.
• 5 increase speed to medium for 2 minutes.
• 6 fold in 3/4 cups ground almonds.
• 7 divide batter between the 2 pans.
• 8 bake for 30 minutes or until toothpick inserted in center of cake comes out clean.
• 9 cool in pan on wire racks for 10 minutes.
• 10 remove cake from pans and cool completely on wire rack.
• 11 in small bowl mix preserves and orange peel.
• 12 to assemble cake:.
• 13 place 1 layer on serving plate.
• 14 spread with 1/2 of the preserves, i heat the preserves in the microwave for 30 seconds to soften.
• 15 top with second cake layer.
• 16 spread with the rest of the preserves.
• 17 sprinkle with the remaining ground almonds.
• 18 pipe or spoon whipped cream on cake.
• 19 i prefer to serve the slices of cake with whipped cream.
• 20 to toast almonds:.
• 21 grind blanched, peeled almonds in a food processor, use short on/off pulses so you don't over process.
• 22 place on a baking sheet for 5-8 minutes, stirring until lightly golden.