Almond Cake with Apricot Mascarpone

Cake

1. Preheat oven to 350°F and line the bottom of an 8 or 9-inch springform pan with parchment paper.
2. In a large bowl, whisk together the almond flour, sugar, baking powder and salt.
3. In a medium bowl, whisk together the melted shortening (melted but not hot), almond extract, eggs and sour cream until well blended.
4. Pour the liquid mixture into the dry mixture and stir to combine.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Allow to cool on a wire rack for 15 minutes.
7. Run a knife or offset spatula around the edges of the cake then release the springform pan.
8. Allow to cool completely.

Apricot Mascarpone

1. Chill a mixing bowl and beaters in the freezer for 15 minutes.
2. To the chilled bowl, add the heavy cream. Beat on med-high speed until soft peaks are formed.
3. Transfer to another bowl and set aside.
4. In the chilled bowl, combine tee mascarpone cheese, preserves, powdered sugar and vanilla extract.
5. Mix on medium-low speed until well blended. Do not overmix.
6. Fold in the reserved whipped cream until fully incorporated.

Assembly

1. Using a serrated knife, cut the cooled cake into two layers.
2. Place the bottom layer on a platter and top with half the apricot mascarpone, spreading to the edges.
3. Top with the remaining cake layer.
4. Using remaining apricot mascarpone to top the cake or spread on the top and sides to “frost” the whole cake.
5. Store in the refrigerator.