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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.”

12 ServingsPrep: 45 min. Bake: 25 min. + cooling

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
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

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

2 of 2

Apricot Almond Torte (continued)

Directions (continued)

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.

Nutrition Facts: 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.