Name: Apricot Almond Layer Cake
Cook time: 45 min
Total time: 2 1/2 hr (includes cooling)
Yield: Makes 6 servings
Ingredients: 12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups); 3 1/3 cups confectioners sugar; 6 large egg whites; 1/4 teaspoon salt; 6 tablespoons granulated sugar; 6 oz dried California apricots (1 1/2 cups), finely chopped; 1 1/2 cups water; 3 tablespoons apricot preserves; 1 cup sliced blanched almonds (3 oz); 1/2 cup confectioners sugar; 1 1/2 cups imported Italian mascarpone cheese (10 oz); 1/4 cup well-chilled heavy cream; 1/4 cup Disaronno Amaretto or other almond-flavored liqueur; parchment paper

Image may contain Burger Food Confectionery Sweets Plant and Bread

Photo by Quentin Bacon

California dried apricots are essential for this recipe — they have the tartness needed to balance the sweet filling and macaroon layers. Don't assemble this cake ahead or the crisp macaroon layers will get soggy.

Cooks' notes:

*Macaroon layers can be made 2 days ahead and kept in an airtight container, layered between parchment paper, at room temperature.
*Apricot compote can be made 5 days ahead and chilled, covered.
*Praline almonds can be made 1 week ahead and kept in an airtight container at room temperature.

Recipe notes

See Related Recipes and Cooking Tips

43 Gluten-Free Desserts for Every Occasion
Whether it’s a special occasions or just any Tuesday night, here are our best, crowd-pleasing gluten-free desserts.
How to Bake a Cake: 11 Tips for Perfect Cakes, Every Time
No dessert is quite as impressive as a beautifully baked and finished cake. Here's how to pull it off.
Our 21 Best Apricot Dessert Recipes
Tart apricots get the sweet spotlight in these summery and bright dessert recipes.

Recipe notes

43 Gluten-Free Desserts for Every Occasion

How to Bake a Cake: 11 Tips for Perfect Cakes, Every Time

Our 21 Best Apricot Dessert Recipes