Instructions: For the Lemon Cream Cheese, blend all the ingredients together until smooth. Set aside.

Place the almonds in a food processor and process until a fine meal is produced. Add the sugar, oil, lemon rind, egg yolks, and yogurt and process until combined. Transfer to a mixing bowl and fold in the flour. Whisk the egg whites until they form soft peaks, then fold them into the cake mixture. Place in a prepared 10-inch cake pan and bake in a 350 degree oven for 30 to 40 minutes, or until cooked when tested with a skewer.

When cold, cut the cake into 4 layers. Spread all but the top layer with the Lemon Cream Cheese topping. Top the bottom layer with the whole strawberries, the second layer with the sliced kiwi fruit, the third layer with mango slices and place the top on. Dust the cake lightly with the powdered sugar.

This recipe yields 10 to 12 servings.

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