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Apricot Torte

"This yummy dessert is simple to assemble and oh-so-pretty," says Dorothy Pritchett of Wills Point, Texas.

12 ServingsPrep: 40 min. + chilling Bake: 15 min. + cooling

Ingredients

6 eggs, separated
1/2 cup plus 5 tablespoons sugar, divided
1 cup all-purpose flour
CHOCOLATE BUTTERCREAM:
1/4 cup sugar
3 eggs plus 2 egg yolks
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
2 ounces semisweet chocolate
1 cup butter, softened
APRICOT FILLING:
2 cans (17 ounces each) apricot halves, drained
1 cup apricot preserves
Chocolate curls

Directions

In a large bowl, beat egg yolks and 1/2 cup sugar until thickened. In
a small bowl, beat egg whites until foamy. Gradually beat in
remaining sugar, 1 tablespoon at a time, on high until stiff peaks
form. Fold into yolk mixture. Gradually fold in flour.
Divide batter among three greased and floured 9-in. round baking
pans. Bake at 350° for 15 minutes or until golden. Cool in pans
for 5 minutes before removing to wire racks to cool.
For buttercream, in a small saucepan, whisk the sugar, eggs, yolks,

2 of 2

Apricot Torte (continued)

Directions (continued)

vanilla and coffee. Add chocolate; cook and stir over low heat until
thickened (do not boil). Cool completely.
In a small bowl, cream butter until light and fluffy. Gradually add
chocolate mixture; set aside. Finely chop apricots; drain and place
in a bowl. Stir in preserves; set aside.
Split each cake into two horizontal layers; place one on a serving
plate. Spread with 2/3 cup buttercream. Top with a cake layer and
2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate
3 hours before serving. Garnish with chocolate curls. Yield: 12
servings.

Nutrition Facts: 1 serving (1 piece) equals 417 calories, 21 g fat (11 g saturated fat), 236 mg cholesterol, 215 mg sodium, 53 g carbohydrate, 1 g fiber, 7 g protein.