Apricot Almond Torte

“This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining.” —Trisha Kruse, Eagle, Idaho

Apricot Almond Torte
Apricot Almond TortePhoto: Taste of Home
Apricot Almond Torte
Servings Prep Time Cook Time
12servings 45minutes 25minutes + cooling
Servings Prep Time
12servings 45minutes
Cook Time
25minutes + cooling
    Ingredients
    Portions: servings
    Units:
    Ingredients
    Portions: servings
    Units:
      Instructions
      1. 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 the whipped cream.
      2. Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the centre comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
      3. In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
      4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.
      Recipe Notes

      Nutrition Facts
      1 slice: 546 calories, 25g fat (12g saturated fat), 115mg cholesterol, 284mg sodium, 75g carbohydrate (51g sugars, 2g fibre), 8g protein.