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
| Servings | Prep Time | Cook Time |
| 12servings | 45minutes | 25minutes + cooling |
| Servings | Prep Time |
| 12servings | 45minutes |
| Cook Time |
| 25minutes + cooling |
Ingredients
- 3 eggs
- 1-1/2 cups sugar
- 1 tsp vanilla extract
- 1-3/4 cups all-purpose flour
- 1 cup ground almonds toasted
- 2 tsp baking powder
- 1/2 tsp salt
- 1-1/2 cups heavy whipping cream whipped
- FROSTING:
- 1 package cream cheese softened, 8 ounces
- 1 cup sugar
- 1/8 tsp salt
- 1 tsp almond extract
- 1-1/2 cups heavy whipping cream whipped
- 1 jar apricot preserves 10 to 12 ounces
- 1/2 cup slivered almonds toasted
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
- 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.
- In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
- 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.
