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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


  • 3 eggs
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups King Arthur Unbleached 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


  • 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

2 of 2

Apricot Almond Torte (continued)

Directions (continued)

  • 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.
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.