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Apricot Almond Torte

 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.” —Trisha Kruse, Eagle, Idaho
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

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

2 of 2

Apricot Almond Torte (continued)

Directions (continued)

  • to cool completely.
  • In a large bowl, beat 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 the preserves. Repeat layers. Frost sides of
  • cake; decorate the top edge with remaining frosting. Sprinkle with
  • almonds. Yield: 12 servings.
Nutritional 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.