Baked Almond Apricot Torte

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, beat eggs, sugar, and vanilla on high speed until thick and lemon-colored.

2. 2

   Combine flour, ground toasted almonds, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, alternating with the whipped cream.

3. 3

   Transfer the batter to two greased and floured 9-inch round baking pans. Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.

4. 4

   For the frosting, in a large bowl, beat the cream cheese, sugar, and salt until smooth. Beat in the almond extract, then fold in the whipped cream.

5. 5

   Cut each cake horizontally into two layers. Place one layer on a serving plate and spread with 1 cup of the frosting. Top with another cake layer and spread with half of the apricot preserves. Repeat the layers. Frost the sides of the cake and decorate the top edge with the remaining frosting. Sprinkle with the toasted slivered almonds.