Wednesday, July 14, 2010

Apricot Almond Torte

Apricot Almond Torte   This is truly one of the best homemade cakes I've ever made. It is a little time consuming, but very much worth the extra effort. It truly tastes as good as it looks!

Apricot Almond Torte
   3 eggs
   1 ½ cups sugar
   1 teaspoon vanilla extract
   1 ¾ cups flour
   1 cup ground almonds, toasted
   2 teaspoon baking powder
   ½ teaspoon salt
   1 ½ cups heavy whipping cream, whipped

   1 package (8 oz.) Cream cheese, softened
   1 cup sugar
   ⅛ teaspoon salt
   1 teaspoon almond extract
   1 ½ cups heavy whipping cream, whipped
   1 jar (10 to 12 oz.) Apricot preserves
   ½ cup slivered almonds, toasted
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 whipped cream.
Transfer to two greased and floured 9-inch round baking pans. Bake at 350̊ for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 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 serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half of the preserves. Repeat layers. Frost sides of cake; decorate top edge with remaining frosting. Sprinkle with almonds.

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