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
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
Reviews
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.
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!).
Such a light cake. My husband doesn't like apricots so I substituted peach preserves for the apricot, so good!
The apricot preserves pair so nicely with the almond flavoring! Can use this recipe for very special occasions!
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.
No comment left
Awesome!
Tried this recipe twice and both times the cake tore apart when transferring out of the pans.
No comment left
This is fabulous