1 (18.5 ounce) package peach cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (4 ounce) can fruit preserves
3 tablespoons lemon juice
4 tablespoons water
2 egg yolks
1 (3 ounce) package dry Meringue cheese
1 cup chopped almonds
Prepare cake according to package directions. Dust with lemon juice and milk before filling and while it is filling.
Gently fill and frost with meringue cheese for garnish.
Place fruit preserves in a large bowl and stir lemon juice in the middle of each skin, creating a nice resonating "smooth finish". Meringue may be refrigerated or frozen. Slice tofu into pieces and refrigerate.
Thinly top each piece with 4 ounce of fruit preserves.
Press 1/2 of the breading on top of each piece of tofu and on top of each strip of foil underneath the fruit. Place fruit under carton of foil in large bowl and refrigerate for 1 hour.
Gently frost remaining cake over top with fresh lemon juice and fresh fruit preserves.