Apricot Almond Torte

By Jill-2

Taste of Home - 2nd prize / 5 stars

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

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.