Hands-on Time
19 Mins
Total Time
1 Hour 14 Mins
Yield
Serves 16 (serving size: 1/16 of torte)

Although one is often confused for the other, a tart and a torte are very different things. A tart is a pastry crust with shallow sides and a sweet or savory filling, while a torte is actually a cake made with little to no flour and often layered with sweet fillings like buttercreams or fruit jams.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, almonds, and next 5 ingredients (through salt) in a food processor; process 1 minute or until finely chopped.

Step 3

Combine 1/3 cup granulated sugar and egg yolks in a large bowl; beat with a mixer at high speed 2 minutes or until mixture is very thick and pale in color.

Step 4

Place egg whites in a large bowl; beat at high speed until stiff peaks form using clean, dry beaters. Slowly add 1/3 cup granulated sugar and 1 teaspoon vanilla; beat 4 minutes or until stiff peaks form.

Step 5

Add flour mixture and one-third of egg white mixture to egg yolk mixture, stirring gently to combine. Fold in remaining egg white mixture, being careful not to deflate batter. Pour batter into a 9-inch springform pan coated with cooking spray and lightly dusted with tapioca flour.

Step 6

Bake at 350° for 35 to 38 minutes or until top springs back when pressed in center. Cool 15 minutes in pan; remove torte from pan, and cool completely.

Step 7

Place cream cheese and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Slowly add powdered sugar, beating at medium speed until smooth. Beat in 1 teaspoon vanilla.

Step 8

Cut cake in half horizontally, using a serrated knife; place bottom layer cut side up on a plate. Spread preserves over cut side of bottom layer. Top with remaining cake layer. Spread cream cheese mixture over top of cake; sprinkle with sliced almonds and chopped apricots. Cover loosely with plastic wrap; store in refrigerator.

Gluten-Free Baking

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