Ingredients

• 1 1/2 cups almond paste, tightly packed (12 oz)
• 6 tablespoons half-and-half cream
• 3/4 cup butter, softened (12 tbsp)
• 1 cup sugar
• 10 eggs, separated
• 1 1/2 teaspoons vanilla extract
• 1 cup cake flour
• 3/4 cup cornstarch
• 7 ounces apricot jam, divided warmed
• 3 ounces seedless raspberry preserves, warmed
• 1 cup slivered almonds, coarsely chopped. or 1 cup your favorite nuts
• 5 tablespoons butter
• 1 tablespoon dark rum
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons honey or 2 tablespoons light corn syrup
• 5 ounces semi-sweet chocolate chips

Instructions

1. Sift cake flour and cornstarch together set aside.In the bowl of a standing mixer fitted with the paddle attachment or in a food processor, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you’re done.

2. Add butter mixing till well incorporated.

3. Add sugar mixing in well and scarping side to incorporate.

4. Add yolks one at a time while machine is running.

5. Add vanilla.

6. Incorporate the flour mixture 1/3 at a time till well mixed.

7. Place the whites in a large mixing bowl and whip them up to stiff peaks.

8. Fold whipped whites into the almond batter.

9. Turn on the broiler and let it warm up for a few minutes.

10. Meanwhile, butter bottom and side of a 10x3 inch spring form pan. Dust with flour, shake out excess. Line bottom of pan with double thickness of baking parchment.

11. Next, spread 1/4 cup of batter in the bottom of the pan. Being sure to go right to the edges keeping center thin.

12. Broil this layer until deep golden brown.

13. Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before.

14. The first layers will take longer to brown.

15. After repeating this step a few times, spread a layer with a bit of apricot and raspberry preserves jam. Alternating jam and preserves. Giving more contrast of layers. Continue making a few layers of cake to every layer of jam, until half the jam is used up and all the raspberry is used up.

16. Be sure to push the batter evenly around so the cake remains flat.

17. Doming cakes are bound to happen. You can correct as you go.

18. Refrigerate over night.

19. Spread the top and sides of cake with the remaining half of apricot jam.

20. Set in refrigerator while making chocolate glaze.

21. Melt butter in a small saucepan. Add corn syrup or alternate choices,.

22. vanilla extract and rum.

23. Remove from heat add in the chocolate chips.

24. Cover five minutes, or until the chocolate is completely softened.

25. Stir the glaze until glossy and pour evenly over top and sides of cake.

26. Press crushed almonds over the sides and outer edge of cake. Refrigerate to set the glaze.

27. Optional:.

28. If the cake does dome you can keep as is or remove sides from spring form pan. Center an 8" template on top of torte. Holding blade of thin sharp knife downward at a 30 degree angle, slice away the sides of the torte from the template to outer rim of base. Torte will now have 8" top and 10" base with slanted sides. Trim sides until smooth. Invert torte; remove spring form base and peel off parchment. Place wire rack over torte and invert again.

29. Do enjoy the trimmings.