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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Sacher Torte: The Classic Austrian Cake
Sacher Torte, a timeless Austrian cake that has captivated dessert connoisseurs for centuries. This elegant, chocolate-infused creation features a perfect balance of rich, velvety chocolate layers and a tangy apricot jam, offering a truly sophisticated taste experience.
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Sacher Torte Cake sponge
100g icing sugar / zahar pudra
150g unsalted butter / unt nesarat
6 egg yolks / galbenusuri
6 egg whites / albusuri
vanilla
100g caster sugar / zahar tos
140g flour / faina
135g dark chocolate
Sacher Torte glaze
125g water / apa
200g caster sugar /zahar tos
150g dark chocolate / ciocolata neagra
Here is the published recipe by the Hotel Sacher
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Almond Apricot Cake with Almond Butter Frosting with Chef John McConnell of Clif Family Winery
Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck shows us how to make an Almond Apricot Cake with Almond Butter Frosting and Toasted Almonds. Almonds have long been a staple ingredient in baked goods, and in this recipe, Chef McConnell uses almond flour, almond butter, and decorative sliced almonds. Almonds and apricots are a classic duo in desserts, and he uses apricots in this cake to add a sweet, tart fruity contrast to the nutty almonds.
Find the recipe at:
Almond Chocolate Pear Cake Recipe
If you like pears and chocolate you should definitely try this Almond Chocolate Pear Cake. It is very flavorful due to the pears and almonds, and also chocolaty, moist and rich which makes it simply irresistable.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
4 eggs, separated
7 oz (200g) semisweet chocolate (55-70%)
2/3 cup (150g) butter
1 tbsp (8g) unsweetened cocoa powder
1 cup (100g) ground almonds
1/4 tsp (2g) salt
1 tsp (5ml) almond extract
1/2 cup (100g) sugar
3 or 4 ripe pears, peeled, halved and cored
1. Grease and line a 10-inch (25cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder, ground almonds, salt and almond extract.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan.
5. Cut pear halves in thin slices leaving one edge uncut.
6. Place the sliced pear halves on top of the batter and bake for 40-45 minutes.
7. Let it cool completely and refrigerate to set for at least 2 hours.
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Apricot Almond Coffee Cake
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My thoughts: Right away I wasn't jazzed about this. The next day I said hey, this is better than yesterday. Today is day three and this cake is awesome. Let it sit. I promise you...it will be awesome if you just let it sit.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sour cream = I FORGOT THIS and it was still good
1 1/2 cups apricot preserves
crumble topping (recipe follows)
Preheat oven to 350. Spray a 13x9-inch baking pan with nonstick cooking spray.
In a large bowl, beat butter and cream cheese at medium speed with mixer until blended. Add sugar, beating until creamy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, baking soda, salt and nutmeg. Gradually add to butter mixture, beating until just combined. Stir in sour cream. Spread half of batter in prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with crumble topping. Bake for 30 minutes to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 30 minutes before cutting.
crumble topping
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup sliced almonds
In a small bowl, combine flour and brown sugar. Using a pastry blender cut in butter until mixture is crumbly. Stir in almonds.
Apricot Almond Tartlets
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Tart shells recipe:
Apricot Almond Tartlets
250 grams butter
250 grams fine Sugar
4 large eggs
1/2 teaspoon salt
1 teaspoon almond essence
100 grams Plain flour
200 grams ground almond/ or almond powder
Baking temperature: 170°C
Baking Time: 25 to 30 minutes
Baking time may vary depending the type and accuracy of your oven.
Wonderful Dessert | Almond Cake with Apricot
????Today's recipe “Wonderful Dessert“ its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or requests then please write below in the comments. Also don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#almondcake #dessert #cake
INGREDIENTS :
Cake sponge:
Plain flour - 100g
Cornflour - 40g
Baking powder - 1tsp
Eggs - 4
Sugar - 100g
Salt - 1/4tsp
Vanilla sugar -1tbsp
Frosting :
Whipping cream - 400g
Powdered sugar - 4tbsp
Vanilla sugar -1tbsp
Canned Apricot
Almond flakes
Marzipan eggs for decoration
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