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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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âThis 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.â Ingredients:
3 eggs |
1-1/2 cups sugar |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1 cup ground almonds, toasted |
2 teaspoons baking powder |
1/2 teaspoon salt |
1-1/2 cups heavy whipping cream, whipped |
frosting: |
1 package (8 ounces) cream cheese, softened |
1 cup sugar |
1/8 teaspoon salt |
1 teaspoon almond extract |
1-1/2 cups heavy whipping cream, whipped |
1 jar (10 to 12 ounces) apricot preserves |
1/2 cup slivered almonds, toasted |
Directions:
1. In a large bowl, beat the eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine the 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 at 350° 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.
3. In a large bowl, beat the 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 of the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds. Yield: 12 servings.
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