You may also like
Categories:
eggs sugar vanilla flour ground almonds baking powder salt heavy whipping cream cream cheese sugar salt almond heavy whipping cream apricot preserves slivered almonds
Viewed: 23 - Published at: 6 years agoIngredients
- 3 eggs
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 cup ground almonds, toasted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups heavy whipping cream, whipped
- 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
Method
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream.
- Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
- 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 the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.
