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1
Preheat oven to 350u00b0.
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2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, almonds, and next 5 ingredients (through salt) in a food processor; process 1 minute or until finely chopped.
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3
Combine 1/3 cup granulated sugar and egg yolks in a large bowl; beat with a mixer at high speed 2 minutes or until mixture is very thick and pale in color.
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4
Place egg whites in a large bowl; beat at high speed until stiff peaks form using clean, dry beaters. Slowly add 1/3 cup granulated sugar and 1 teaspoon vanilla; beat 4 minutes or until stiff peaks form.
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5
Add flour mixture and one-third of egg white mixture to egg yolk mixture, stirring gently to combine. Fold in remaining egg white mixture, being careful not to deflate batter. Pour batter into a 9-inch springform pan coated with cooking spray and lightly dusted with tapioca flour.
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6
Bake at 350u00b0 for 35 to 38 minutes or until top springs back when pressed in center. Cool 15 minutes in pan; remove torte from pan, and cool completely.
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7
Place cream cheese and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Slowly add powdered sugar, beating at medium speed until smooth. Beat in 1 teaspoon vanilla.
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8
Cut cake in half horizontally, using a serrated knife; place bottom layer cut side up on a plate. Spread preserves over cut side of bottom layer. Top with remaining cake layer. Spread cream cheese mixture over top of cake; sprinkle with sliced almonds and chopped apricots. Cover loosely with plastic wrap; store in refrigerator.
