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Apricot Torte

 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.
Nutritional 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.