Ingredients
3 large eggs, room temperature1-1/2 cups sugar1 teaspoon vanilla extract1-3/4 cups all-purpose flour1 cup ground almonds, toasted2 teaspoons baking powder1/2 teaspoon salt1-1/2 cups heavy whipping cream, whippedFROSTING:1 package (8 ounces) cream cheese, softened1 cup sugar1/8 teaspoon salt1 teaspoon almond extract1-1/2 cups heavy whipping cream, whipped1 jar (10 to 12 ounces) apricot preserves1/2 cup slivered almonds, toasted
Preparation
Preheat oven to 350°. 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.
Transfer to two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 22-28 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
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.
