How To make Apricot Almond Chocolate Torte
Cake: 3 c All-purpose flour
2 c Sugar
3/4 c Unsweetened cocoa powder
2 tb Baking soda
1/2 ts Salt
1 c Water
1 c Cooled coffee
2/3 c Cooking oil
1 ts Vanilla extract
Filling and frosting: 1/2 c Margarine or butter; cut up
6 oz Semisweet chocolate; cut up
1 tb Light corn syrup
1 c Apricot preserves
5 oz Almond paste (2/3 cup)
Recipe by: From Better Homes & Gardens, December 1994. Grease and lightly flour two 9 x 1 1/2-inch round baking pans, set aside. In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add water, coffee, oil, and vanilla. Beat with an electric mixer on low to medium speed just until combined. Pour batter into prepared pans. Bake in a 350 degree oven for 35 minutes or until done. Cool in pans on wire racks for
10 minutes. Remove from pans; cool completely on racks.
Prepare frosting (glaze) by combining the margarine or butter in a saucepan with the semisweet chocolate and corn syrup. Stir over low heat until melted. Remove from heat. Let stand until glaze begins to thicken. Cut cake layers in half horizontally. Place 1 layer on a platter and spread with 1/3 of the apricot preserves. Repeat 2 more times. Top with the fourth cake layer. Place almond paste between 2 sheets of waxed paper; roll until thin (about a 9 inch diameter). Remove top sheet of paper. Place almond past atop cake, paper side up; remove paper. Trim almond paste even with cake edge. Spread top and sides of cake with chocolate glaze (if glaze becomes too firm, stir in a few drops of hot water). If desired, garnish with chocolate curls (not included in ingredients list). Note: Some apricot preserves have large chunks of apricots. Cut these chunks into smaller pieces before using in this recipe. -----
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BETH'S APRICOT ALMOND TARTLETTE RECIPE
Makes 12 tarts
For Filling:
7 ounces (200g) almond paste
½ cup (120 g) of unsalted butter
3 tbsp (75 g) sugar
2 eggs
½ tsp (2.5 ml) Almond extract
¾ cup (90 g) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
1/3 cup (50 g) sliced raw almonds
Powdered sugar for garnish
12 Apricot halves (6 whole apricots)
2 sheets puffed pastry cut into 3x3 squares
1 container vanilla ice cream
METHOD:
Cream together the almond paste, unsalted butter and sugar.
Add the eggs one at a time, beating in between additions. Add almond extract.
Whisk together the flower, baking powder and salt. Add flour mixture to butter mixture to combine.
Place puffed pastry on a floured surface. Cut pastry into 3x3 squares. Roll out slightly.
Fit squares into a muffin tin that has been lightly sprayed with baking spray. Spoon in 2 tbsp of filling into each cup, top with 1 tsp of almonds and place apricot halves in center.
Pop muffin tin in the freezer for 10 mins (or refrigerator for 15 mins) to firm up.
Meanwhile preheat oven to 400F degrees (200C)
Bake for 20 mins, until pastry is puffed and golden and centers are set.
Allow to cool slightly, dust with powdered sugar, serve with vanilla ice cream.
Apricot Almond Cake
Life of Riley Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Recipe found here:
Apricot Cake with Almond Crust ✪ MyGerman.Recipes
This apricot cake is Love at first sight!. The crust is rather unusual with the almond flour in it and is a perfect fit for the apricots in the filling. This is just the right cake to serve for friends.
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Fudgy apricot torte (plant-based, gluten-free)
Full recipes available at
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten!
We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
(Thanks to bensound.com for the music!)
Chocolate Almond Battenberg Cake - 4k video
Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with homemade marzipan. The cake is moist,rich and really flavorful. Enjoy!
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
3/4 cup (170g) butter, softened
3/4 cup (150g) caster sugar
3 large eggs
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour (ground almonds)
1 1/4 tsp (5g) baking powder
1/4 tsp (1g) salt
2 tbsp (30ml) milk
For almond batter
1 tsp (5g) almond extract
For chocolate batter
2 tbsp (16g) unsweetened cocoa powder
1 tbsp (15g) sugar
2 tbsp (30ml) milk
For brushing
3/4 cup (180g) apricot jam
Almond Paste (Marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 tbsp (60g) apricot jam
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) almond extract
1. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.
2. In a medium bowl combine flour with almond flour, baking powder and salt.
3. In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate.
4. Gradually add flour mixture and milk and mix to combine.
5. Divide batter in half.
6. For the almond batter incorporate almond extract.
7. For the chocolate batter mix cocoa powder, milk and sugar in a small bowl and incorporate in the other half of batter.
8. Pour each batter into one half of the prepared pan.
9. Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
10. Remove from oven, cool for 5 minutes in the pan and then cool completely on a cooling rack.
11. Meanwhile warm the apricot jam, sieve and let cool.
12. When cakes are completely cooled place trim the tops to flatten, and place one on top of the other and trim to equal size.
13. Cut each in half lengthways.
14. Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam and place an almond cake next to it. Repeat with the other strips of cake on top. Make sure to brush each with apricot jam.
15. Prepare the almond paste. Place the almond flour (ground almonds), powdered sugar and cocoa powder into the bowl of a food processor. Grind to combine. Add apricot jam and almond extract and continue grinding until it comes together. Knead a bit into your hands to come together.
16. Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
17. Cut the almond paste into a 8 x 12 inch (20x30cm) rectangle.
18. Tightly wrap the cake in almond paste (marzipan).
19. Trim the ends and refrigerate until ready to serve.
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Simple Apricot Cake
I'm happy to be back here after a long, unintentional break. My creativity usually plummets during summer and this year has been no different, perhaps even a little bit more so than usual. But, I'm really excited to get back to posting, especially in time for my favorite season of the year.
I've moved into a new studio since the last time I posted, and it feels sooo good after working at home for so long. This is the first recipe video I've recorded there, and I can't wait to share more from the studio! I wanted to bake something simple just to test the oven and to see how things would work. One thing I now know I need is an extension cord, that's why you don't see an electric whisk in the video ;-) But I do recommend you use one for creaming the butter and sugar.