Apricot Almond Torte
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
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1Preheat 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.
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2Transfer 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.
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3For frosting, in a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
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4Cut 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.
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