Apricot Almond Torte

• 3 eggs
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 cup ground almonds, toasted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 cups heavy whipping cream, whipped
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon almond extract
• 1-1/2 cups heavy whipping cream, whipped
• 1 jar (10 to 12 ounces) apricot preserves
• 1/2 cup slivered almonds, toasted

1. Preheat oven to 350u0b0. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream.
2. Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

eggs, sugar, vanilla, flour, ground almonds, baking powder, salt, heavy whipping cream, cream cheese, sugar, salt, almond, heavy whipping cream, apricot preserves, slivered almonds

Taken from www.tasteofhome.com/recipes/apricot-almond-torte/ (may not work)