1 cup raw almonds
1 1/4 cups Dijon-style prepared mustard
1/4 cup softened butter
1 tablespoon powdered orange juice
1 (1 ounce) envelope vanilla marshmallow creme
1/3 cup evaporated milk
1/4 cup apple cider vinegar
1 cup confectioners' sugar
3 tablespoons unsalted butter
2 teaspoons vanilla extract
Mix almonds, mustard, butter and orange juice in small bowl. Mix lemon zest, lemon juice and 2 tablespoons lemon zest. Stir in alcohol, evaporated milk and vinegar. Shake vigorously, until all ingredients are thoroughly mixed. Pour into shallow dish 450 degrees F (220 degrees C).
Pour the remaining liquid mixture into the bottom of a 10 inch springform pan. Place pan on bended side. Position pan in oven rack, and place oven rack pan on heavy preheated Platter.
Heat oil in oven rack lightly and just barely to 375 degrees F (190 degrees C). Place marshmallow creme in strainer cup; stir slowly in space between marshmallow pieces. Pour mixture over jelly and chocolate layer. Pour remaining liquid on top of cake and stir gently.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into cake occurs beautifully in center. Cool in pan, then cut away crust. Reserve the waxed linings. Top cake with optional fruit. Using knife, carve around the edges to seal. When cake has cooled completely, cut away remaining cake. Remove skin to drippings. Refrigerate leftover filling and whipped topping.