Menu Enter a recipe name, ingredient, keyword...

Apricot Almond Torte

By

Taste of Home - 2nd prize / 5 stars

Google Ads
Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • FROSTING:
  • Ingredients
  • 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

Details

Preparation

Step 1

Directions
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.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° 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.


In a large bowl, beat the 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 of the preserves. Repeat layers.

Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds. Yield: 12 servings.

You'll also love

Review this recipe

Apricot-Pineapple Muffins Apricot Baked Ham