Magazines and Apricot Almond Torte

You know my book problem does extend slightly into my magazine addiction.... okay, okay I am a magazine addict.  But because I am pretty frugal about certain things I refuse to buy them off the newsstand.  Too pricey.  I usually buy the book that is put together at the end of the year or I buy them at used book sales/garage sales or sometimes when my Mom says what would you like me to get you for your birthday I might say Martha or Bon Appetite or whatever.  So there you have it.  My confession.


Again- if I use them- it's okay.  And really, truth be told, I am a little better about making recipes from magazines because its handy and fresh.  You know if you noticed in my confessions about books post, I had binder on my book shelves.  Those binders are filled with magazine clippings.  Years and years of magazine clippings.  When I was young and had more time I would paste pictures in them or draw in them.  I would organize them and alphabetize.  Okay so I am a little obsessive.  Everyone has some type of neurosis, right.  RIGHT? (insert smile).


Anyway all that to say that I had found this series of cakes in Taste of Home.  And may I say that I clipped them out and didn't file them, they have been sitting here on top of my desk waiting for an occasion to make one.  They were sent in by readers for a contest.  All of them look amazing and totally drool worthy.  I plan to make them all.  Of course it may take me five years, but I am making them all.

Apricot Almond Torte
adapted from Taste of Home


3 eggs
1 vanilla bean scraped for seeds
1 1/2 cups sugar
1 3/4 cups unbleached all purpose flour
1 cup ground almonds or almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream, whipped


frosting:
1 package cream cheese, room temp
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1 1/2 cups heavy cream. whipped
1 - 4 ounce jar apricot preserves
almond for decorating


Prepare two 9 inch round pans with greased parchment paper.  Preheat oven to 350F.


In a large bowl beat eggs, sugar and vanilla on high speed until thick and lemony.  This takes about five minutes.  In another bowl, combine flours, baking powder and salt; add this in alternately with the whipped cream.   Ending with the cream.


Divide the batter equally between the two rounds.  Bake for 22 to 28 minutes.  Remove from oven and run a butter knife around the perimeter of the cakes.  Let cool in their pans for about 10 minutes.


For frosting: Whip cream cheese and add in sugar and salt. Whip until combined, add in almond extract.  In another bowl whip the cream and then fold it in to the cream cheese mixture.