Almond-apricot Cake

Name: Almond-apricot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 198 grams almond paste; 16 servings Sliced almonds; 296 milliliters About apricot jam; 16 servings Foolproof buttercream

This recipe serves 16. One portion of this dish contains approximately 7g of protein, 18g of fat, and a total of 232 calories. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 45 minutes. A mixture of almond paste, almonds, foolproof buttercream, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Almond Paste

Apricot Jam

Spread

Roll

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Almond Paste

Apricot Jam

Apricot