Apricot Almond Torte Recipe
Apricot Almond Torte Recipe photo by Taste of Home

Apricot Almond Torte Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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 to cool completely.
  3. In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
  4. 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.
Originally published as Apricot Almond Torte in Taste of Home December/January 2010, p45

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.

Reviews for Apricot Almond Torte

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 12, 2014

Such a light cake. My husband doesn't like apricots so I substituted peach preserves for the apricot, so good!

MY REVIEW
Reviewed Aug. 4, 2013

The apricot preserves pair so nicely with the almond flavoring! Can use this recipe for very special occasions!

MY REVIEW
Reviewed Nov. 26, 2012

I made this cake using a fluted tube pan because I don't have 9 in. pans and I baked it for about 50 minutes,it did not rise that much,so cut it horizontally only once,when I tasted the cake it self it tasted a bit too sweet for my taste but once I iced it the cream cheese balanced the sweetness making it taste so yummy,I will definitely make it again.

MY REVIEW
Reviewed Sep. 29, 2012

Awesome!

MY REVIEW
Reviewed Jun. 7, 2012

Tried this recipe twice and both times the cake tore apart when transferring out of the pans.

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