Apricot Almond Layer Cake

Name: Apricot Almond Layer Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters Disaronno Amaretto or other almond-flavored liqueur; 3 Tbsps apricot preserves; 355 milliliters oz dried California apricots , finely chopped; 85 grams cup sliced blanched almonds; 887 milliliters 12 oz sliced blanched almonds or blanched slivered almonds (2 3/4 cups); 118 milliliters confectioners sugar; 6 larges egg whites; 6 Tbsps granulated sugar; 59 milliliters well-chilled heavy cream; 283 grams 1/2 cups imported Italian mascarpone cheese; 0 teaspoons salt; 355 milliliters water

This recipe makes 6 servings with 903 calories, 25g of protein, and 68g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. A mixture of granulated sugar, apricot preserves, californian apricots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 5 hours.

Instructions

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.

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Powdered Sugar

Almonds

Equipment you will use

Food Processor

Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.

Ingredients you will need

Powdered Sugar

Equipment you will use

Bowl

Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Hand Mixer

Bowl

Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.

Ingredients you will need

Granulated Sugar

Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.

Ingredients you will need

Almonds

Equipment you will use

Baking Sheet

Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.

Ingredients you will need

Crust

Put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Equipment you will use

Oven

Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.

Equipment you will use

Baking Sheet

Oven

Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.

Ingredients you will need

Dried Apricots

Preserves

Apricot

Water

Equipment you will use

Sauce Pan

Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes.

Ingredients you will need

Almonds

Equipment you will use

Frying Pan

Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.

Ingredients you will need

Powdered Sugar

Almonds

Glaze

Sugar

Equipment you will use

Aluminum Foil

Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.

Ingredients you will need

Candied Almonds

Cream

Mascarpone

Amaretto Liqueur

Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

Ingredients you will need

Candied Almonds

Mascarpone

Spread

Cream

*Macaroon layers can be made 2 days ahead and kept in an airtight container, layered between parchment paper, at room temperature.*Apricot compote can be made 5 days ahead and chilled, covered.*Praline almonds can be made 1 week ahead and kept in an airtight container at room temperature.

Ingredients you will need

Candied Almonds

Apricot

Compote

Equipment you will use

Baking Paper