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Apricot Torte

Total Time

Prep: 40 min. + chilling Bake: 15 min. + cooling


12 servings

"This yummy dessert is simple to assemble and oh-so-pretty," says Dorothy Pritchett of Wills Point, Texas.


  • 6 eggs, separated
  • 1/2 cup plus 5 tablespoons sugar, divided
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 3 eggs plus 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules
  • 2 ounces semisweet chocolate
  • 1 cup butter, softened
  • 2 cans (17 ounces each) apricot halves, drained
  • 1 cup apricot preserves
  • Chocolate curls


  1. In a large bowl, beat egg yolks and 1/2 cup sugar until thickened. In a small bowl, beat egg whites until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into yolk mixture. Gradually fold in flour.
  2. Divide batter among three greased and floured 9-in. round baking pans. Bake at 350° for 15 minutes or until golden. Cool in pans for 5 minutes before removing to wire racks to cool.
  3. For buttercream, in a small saucepan, whisk the sugar, eggs, yolks, vanilla and coffee. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely.
  4. In a small bowl, cream butter until light and fluffy. Gradually add chocolate mixture; set aside. Finely chop apricots; drain and place in a bowl. Stir in preserves; set aside.
  5. Split each cake into two horizontal layers; place one on a serving plate. Spread with 2/3 cup buttercream. Top with a cake layer and 2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate 3 hours before serving. Garnish with chocolate curls.

Nutrition Facts

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

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