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Apricot Almond Torte Exps Tohca23 46662 P2 Md 10 25 3b

Apricot Almond Torte

TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling YIELD: 12 servings.
This pretty cake takes a bit of time, so I like to make the layers in advance and assemble it the day of serving, which make it an easier option for entertaining. —Trisha Kruse, Eagle, Idaho

Ingredients

  • 3 large 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

Directions

  • 1. 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.
  • 2. Transfer to 2 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.
  • 3. For frosting, in a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
  • 4. Cut each cake horizontally into 2 layers. Place 1 layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost side of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

Nutrition Facts

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

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