Almond-apricot Cake
Yield: Makes 12 to 16 servings
Basic butter cake
About 1 1/4 cups apricot jam
7 ounces almond paste
Foolproof buttercream
Sliced almonds
Preparation
Spread the bottom layer of the cake with about 1/4 cup apricot jam. Shape
almond paste into a flat disk and place on a sheet of plastic wrap; cover with
a second sheet of plastic and roll out into a 9-inch round. Peel off top layer
of plastic and invert almond paste onto bottom layer of cake; peel off
remaining plastic wrap and trim off any uneven edges. Spread bottom of top cake
layer with about 1/4 cup apricot jam; set layer, jam side down, on almond
paste. Warm 3/4 cup apricot jam in a microwave oven or over low heat on the
stove, then pour through a fine wire strainer; you should have about 1/2 cup.
Beat into buttercream; use apricot buttercream to frost cake. Garnish top or
sides with sliced almonds.
Nutritional Information
Amount per serving
a.. Calories: 426
b.. Calories from fat: 38%
c.. Protein: 6.4g
d.. Fat: 18g
e.. Saturated fat: 8.8g
f.. Carbohydrate: 61g
g.. Fiber: 0.7g
h.. Sodium: 266mg
i.. Cholesterol: 115mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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