This pretty cake takes a bit of time, so I like to make the layers in advance and assemble it the day of serving, which make it an easier option for entertaining. —Trisha Kruse, Eagle, Idaho
Apricot Almond Torte
Apricot Almond Torte
Prep Time
45 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 3 large eggs, room temperature
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 cup ground almonds, toasted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups heavy whipping cream, whipped
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon almond extract
- 1-1/2 cups heavy whipping cream, whipped
- 1 jar (10 to 12 ounces) apricot preserves
- 1/2 cup slivered almonds, toasted
Directions
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with whipped cream.
- Transfer to 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-28 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
- Cut each cake horizontally into 2 layers. Place 1 layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost side of cake; decorate top edge with remaining frosting. Sprinkle with almonds.
Nutrition Facts
1 piece: 546 calories, 25g fat (12g saturated fat), 115mg cholesterol, 284mg sodium, 75g carbohydrate (51g sugars, 2g fiber), 8g protein.
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