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Chocolate and Almond Torte with Apricot Cream
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For an elegant, striped finish to your torte, cut strips of baking parchment about 2cm wide and arrange over the top of the cake 2cm apart. Dust with icing sugar, then carefully remove the paper strips.
You can make this cake up to two days before serving. Cover with foil and store it in its tin in the fridge.
For a smoother apricot cream, purée the apricots in a blender until smooth.
You can use whipped cream instead of crème fraîche, but make sure you add the purée to the cream, not the other way round, or you will knock the air out of it.
This recipe was first published in March 2002.