Apricot Torte Recipe

Name: Apricot Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs,; 1/2 cup plus 5 tablespoons sugar, divided; 1 cup all-purpose flour; 1/4 cup sugar; 3 eggs plus 2 egg yolks; 1 teaspoon vanilla extract; 1 teaspoon instant coffee granules; 2 ounces semisweet chocolate; 1 cup butter, softened; 2 cans (17 ounces each) apricot halves, drained; 1 cup apricot preserves; Chocolate curls

Servings: persons

6 eggs,
1/2 cup plus 5 tablespoons sugar, divided
1 cup all-purpose flour
1/4 cup sugar
3 eggs plus 2 egg yolks
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
2 ounces semisweet chocolate
1 cup butter, softened
2 cans (17 ounces each) apricot halves, drained
1 cup apricot preserves
Chocolate curls

1
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 350u00b0 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.

1064

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 eggs,, 1/2 cup plus 5 tablespoons sugar, divided, 1 cup all-purpose flour, 1/4 cup sugar, and more.

Yes, Apricot Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Torte

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