Apricot Almond Torte


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Prep Time: 45 Min
Cook Time: 25 + Cooling
Serving Size: 12 Servings

3 eggs
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

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


1. In a large bowl, beat the eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine the 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 at 350 degrees for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a large bowl, beat the 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 of the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

Nutritional Information
1 slice equals 546 calories, 25 g fat (12 g saturated fat), 115 mg cholesterol, 284 mg sodium, 75 g carbohydrate, 2 g fiber, 8 g protein.

Source: tasteofhome.com


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