Apricot Torte Recipe
Apricot Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"This yummy dessert is simple to assemble and oh-so-pretty," says Dorothy Pritchett of Wills Point, Texas.
Recommended: Baking with Squash
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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, 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.
Originally published as Apricot Torte in Taste of Home December/January 1998, p67

Nutritional Facts

1 piece: 417 calories, 21g fat (11g saturated fat), 236mg cholesterol, 215mg sodium, 53g carbohydrate (43g sugars, 1g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. For buttercream, in a small saucepan, whisk the sugar, eggs, yolks, vanilla and coffee. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely.
  4. 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.
  5. 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.
Originally published as Apricot Torte in Taste of Home December/January 1998, p67

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MY REVIEW
zacharias User ID: 104837 49738
Reviewed Sep. 16, 2012

"As to the other comment, the first time I made this the layers also didn't rise but the second time I beat it as long as it said and it turned out wonderfully"

MY REVIEW
mbranch User ID: 1492916 21130
Reviewed Nov. 6, 2009

"Great taste but the cake layers didn't rise. My daughter thought it looked like pancakes! I have made it another time & used a different cake recipe."

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