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 Beaters 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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