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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
  • Total Time
    Prep: 45 min. Bake: 25 min. + cooling
  • Makes
    12 servings


  • 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
  • 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


  • 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 22-28 minutes or until a toothpick inserted in the center comes out clean. 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.

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  • llee2
    Jul 23, 2018

    I’ve made this recipe a number of times as both the layer cake and also as cupcakes and injected the filling and then frosted them. It does NOT work well as cupcakes. They get stuck to the top edge of the cupcake pan and then I have to be so careful to remove them from the pan. I’m making this again tonight and I’m going to line a 9x13 pan with parchment paper and try that. I will be traveling and don’t want to deal with transporting a layer cake on a 1.5 hour drive. I’ve use different fruit flavors for this and at the request of friends, have also used Nutella instead of fruit filling. The frosting is so light and fluffy but still has the cream cheese flavor. It is my all time favorite frosting recipe.

  • LPHJKitchen
    Sep 24, 2015

    There's a reason this cake is a contest winner! It is AMAZING! The flavors of the cake are great with the apricot preserves. The cake texture is also great - light and fluffy, not too dense. I even made this again with gluten-free flour with the same results. The only issue I had was the frosting not setting how I wanted - but that could easily have been my error :) Otherwise, the cake was gone FAST (puddle frosting and all!).

  • pamsterhamster
    Sep 12, 2014

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

  • KarenKeefe
    Aug 4, 2013

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

  • dulce24
    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.

  • Katisha
    Oct 9, 2012

    No comment left

  • 2oodles
    Sep 29, 2012


  • Laura Moser
    Jun 7, 2012

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

  • Gmcwhort
    Apr 5, 2012

    No comment left

  • bettiebmc
    Nov 3, 2011

    This is fabulous