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Apricot Almond Torte

Name: Apricot Almond Torte
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 servings.
Cuisine: Europe, German, Italian
Ingredients: 3 large eggs, room temperature; 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

26 reviews

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Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 25 min. + cooling

Makes

12 servings

Updated: Jan. 05, 2023

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

Apricot Almond Torte Recipe photo by Taste of Home

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Ingredients

3 large eggs, room temperature
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 until a toothpick inserted in the center comes out clean, 22-28 minutes. Cool 10 minutes before removing from pans to wire racks 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.

Nutrition Facts

1 slice: 546 calories, 25g fat (12g saturated fat), 115mg cholesterol, 284mg sodium, 75g carbohydrate (51g sugars, 2g fiber), 8g protein.

Apricot Almond Torte

Ingredients

Directions

Nutrition Facts

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