APRICOT ALMOND TORTE

Apricot Almond Torte image

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

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

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 : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.