Directions:
- 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. 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. Garnish top or sides with sliced almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1876.08 Kcal (7855 kJ) | ||
| Calories from fat | 500.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.57g | 85% | |
|---|---|---|---|
| Sodium | 177.73mg | 7% | |
| Potassium | 930.87mg | 20% | |
| Total Carbs | 351.04g | 117% | |
| Sugars | 243.3g | 973% | |
| Dietary Fiber | 9.92g | 40% | |
| Protein | 21.86g | 44% | |
| Vitamin C | 36mg | 60% | |
| Iron | 4mg | 22% | |
| Calcium | 421.3mg | 42% | |
| Amount Per 100 g | |||
| Calories | 313.67 Kcal (1313 kJ) | ||
| Calories from fat | 83.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 85% | |
|---|---|---|---|
| Sodium | 29.71mg | 7% | |
| Potassium | 155.64mg | 20% | |
| Total Carbs | 58.69g | 117% | |
| Sugars | 40.68g | 973% | |
| Dietary Fiber | 1.66g | 40% | |
| Protein | 3.65g | 44% | |
| Vitamin C | 6mg | 60% | |
| Iron | 0.7mg | 22% | |
| Calcium | 70.4mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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