ayer and 2/3 cup apricot filling.
Repeat these layers
Crush biscuits to fine crumbs.
Combine 1/3 cup sugar and butter.
Pat about 2/3 of crumbs on bottom of greased 8-inch round cake pan.
Arrange apricot halves on crumb layer.
ough and place over the apricot filling. Bake at 350\u00b0F
xtract until blended. Add the apricot mixture and the cake mix
he pan and spread the apricot preserves evenly over the dough
5 mins.
Take the torte out of the oven and
alf. Sandwich together with the apricot jam.
Return the cake
hocolate.
(NOTE: In other recipes, the sauce may be used
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
ake bottom.
Puree the apricot preserves with 1 tablespoon of
ave to use in other recipes--like potatoes roasted with duck
00b0C).
Grease and flour torte pans; set aside.
Prepare
In a food processor, turn the zwieback crackers into crumbs. Pat 2/3 of the crumbs into the bottom of a well-buttered 8-inch spring-form pan.
Drain peaches and apricots. Place the peach halves, cut side up, on crumbs.
Fill in the spaces with the apricot halves, keeping 3 aside for garnish.
Cream butter with egg yolks and sugar.
Add sifted flour and baking powder.
Fold in stiffly beaten egg whites.
Line bottom of a round cake pan with greased wax paper.
Bake the dough in 12 to 15 separate layers (approximately 3 tablespoons at a time) at 350\u00b0 for 5 minutes, until slightly golden on top.
As each layer cools, brush with apricot jam and put on top of each other.
When finished, cover with chocolate frosting.
Entire baking time is about 1 hour.
knife around edges of torte and remove sides of springform
esired.
Refrigerate any remaining torte.
Bake cake in two 9 inch pans according to directions. Cool to room temperature.
Place one layer of cake onto a serving plate, brush liberally with rum. Spread apricot jam over the top to 1/2 inch from the edge. Place the second layer on top. Brush with remaining rum. Frost the sides first, then the top with the prepared icing. Clean the edge of the plate with a dry towel.
Cut pound cake lengthwise ito 3 layers.
Sprinkle 1 cut side of each layer with 1 tbsp rum.
Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
Replace top layer of cake.
Frost top, sides and ends of cake with whipped topping; garnish with almonds.
f the oven.
Return torte to oven, and bake until
ith remaining meringue. Cover the torte and refrigerate for 3 hours