Apricot Almond Layer Cake

Apricot Almond Layer Cake
Photo by Quentin Bacon

Ingredients

  • ¼ teaspoon salt
  • 12 ounces sliced blanched almonds or blanched slivered almonds
  • 1 ½ cups imported Italian mascarpone cheese
  • 3 1/3 cups confectioners sugar
  • 6 tablespoons granulated sugar
  • 1 cup sliced blanched almonds
  • 3 tablespoons apricot preserves
  • + 7 more ingredients
    • ½ cup confectioners sugar
    • 6 large egg whites
    • ¼ cup Disaronno Amaretto or other almond-flavored liqueur
    • ¼ cup heavy cream
    • parchment paper
    • 6 ounces dried California apricots
    • 1 ½ cups water

Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets. Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large ...

View full recipe at Epicurious

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