Apricot Almond Torte

Total Time Prep: 45 min. Bake: 25 min. + cooling

Yield 12 servings

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

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.

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

Recipe Creator

Community Cook