Apricot Torte Recipe
Apricot Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"This yummy dessert is simple to assemble and oh-so-pretty," says Dorothy Pritchett of Wills Point, Texas.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 squares (1 ounce each) semisweet chocolate
  • 1 cup butter (no substitutes), softened
  • APRICOT FILLING:
  • 2 cans (17 ounces each) apricot halves, drained
  • 1 cup apricot preserves
  • Chocolate curls, optional

Directions

In a large mixing bowl, beat egg yolks and 1/2 cup sugar until thickened. In a small mixing bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Gradually fold in flour. Divide batter between three greased and floured 9-in. round cake pans. Bake at 350° for 15 minutes or until golden. Cool in pans for 5 minutes; remove to wire racks to cool.
For buttercream, whisk sugar, eggs, yolks, vanilla and coffee in a saucepan. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely. In a mixing bowl, cream butter. 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 another cake layer and 2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate 3 hours before serving. Garnish with chocolate curls if desired. Yield: 12 servings.
Originally published as Apricot Torte in Taste of Home December/January 1998, p67

Nutritional Facts

1 piece: 417 calories, 21g fat (11g saturated fat), 236mg cholesterol, 215mg sodium, 53g carbohydrate (43g sugars, 1g fiber), 7g protein.

  • 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 squares (1 ounce each) semisweet chocolate
  • 1 cup butter (no substitutes), softened
  • APRICOT FILLING:
  • 2 cans (17 ounces each) apricot halves, drained
  • 1 cup apricot preserves
  • Chocolate curls, optional
  1. In a large mixing bowl, beat egg yolks and 1/2 cup sugar until thickened. In a small mixing bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Gradually fold in flour. Divide batter between three greased and floured 9-in. round cake pans. Bake at 350° for 15 minutes or until golden. Cool in pans for 5 minutes; remove to wire racks to cool.
  2. For buttercream, whisk sugar, eggs, yolks, vanilla and coffee in a saucepan. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely. In a mixing bowl, cream butter. Gradually add chocolate mixture; set aside.
  3. 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 another cake layer and 2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate 3 hours before serving. Garnish with chocolate curls if desired. Yield: 12 servings.
Originally published as Apricot Torte in Taste of Home December/January 1998, p67

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MY REVIEW
zacharias User ID: 104837 49738
Reviewed Sep. 16, 2012

"As to the other comment, the first time I made this the layers also didn't rise but the second time I beat it as long as it said and it turned out wonderfully"

MY REVIEW
mbranch User ID: 1492916 21130
Reviewed Nov. 6, 2009

"Great taste but the cake layers didn't rise. My daughter thought it looked like pancakes! I have made it another time & used a different cake recipe."

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