APRICOT TORTE

Apricot Torte image

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

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 14

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 ounces semisweet chocolate
1 cup butter, softened
APRICOT FILLING:
2 cans (17 ounces each) apricot halves, drained
1 cup apricot preserves
Chocolate curls

Steps:

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. , 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. , 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. , 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. , 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 : Calories 417 calories, Fat 21g fat (11g saturated fat), Cholesterol 236mg cholesterol, Sodium 215mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.