Apricot Almond Torte

“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

Apricot Almond TortePhoto: Taste of Home
Apricot Almond Torte
Apricot Almond Torte
Servings Prep Time Cook Time
12servings 45minutes 25minutes + cooling
Servings Prep Time
12servings 45minutes
Cook Time
25minutes + cooling
    Ingredients
    Portions: servings
    Units:
    Ingredients
    Portions: servings
    Units:
      Instructions
      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 two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the centre comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
      3. 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 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.
      Recipe Notes

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