• 12servings
  • 55minutes
  • 417calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsZinc, Fluorine, Manganese, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 eggs, separated

  2. 1/2 cup plus 5 tablespoons sugar, divided

  3. 1 cup all-purpose flour


  5. 1/4 cup sugar

  6. 3 eggs plus

  7. 2 egg yolks

  8. 1 teaspoon vanilla extract

  9. 1 teaspoon instant coffee granules

  10. 2 ounces semisweet chocolate

  11. 1 cup butter, softened


  13. 2 cans (17 ounces each ) apricot halves, drained

  14. 1 cup apricot preserves

  15. Chocolate curls

Instructions Jump to Ingredients ↑

  1. Apricot Torte Recipe photo by Taste of Home In a large bowl, beat egg yolks and 1/2 cup sugar until thickened. In a small bowl, beat egg whites until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into yolk mixture. Gradually fold in flour.

  2. Divide batter among three greased and floured 9-in. round baking pans. Bake at 350° for 15 minutes or until golden. Cool in pans for 5 minutes before removing to wire racks to cool.

  3. For buttercream, in a small saucepan, whisk the sugar, eggs, yolks, vanilla and coffee. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely.

  4. In a small bowl, cream butter until light and fluffy. Gradually add chocolate mixture; set aside. Finely chop apricots; drain and place in a bowl. Stir in preserves; set aside.

  5. Split each cake into two horizontal layers; place one on a serving plate. Spread with 2/3 cup buttercream. Top with a cake layer and 2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate 3 hours before serving. Garnish with chocolate curls. Yield: 12 servings.


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