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

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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

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