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
Ingredients:
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
Frosting:
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.
