COFFEE APRICOT TORTE

Preparation Method :

• Brush two shallow dishes with melted butter, then line the bases and sides with the biscuit crumbs.
• Cream together the butter or margarine and sugar until light and fluffy. Beat in the eggs one at a time by adding 1 tablespoon flour with each.
• Fold in the remaining flour with 3 tablespoons of the coffee essence. Spread equally into the prepared dishes and cover loosely with kitchen paper.
• Cook, one at a time, on Full for 6 minutes. Allow to cool in the dishes for 5 minutes, then invert on to a wire rack.
• Chop 3 - 4 apricots and set the remainder aside. Whip the cream with the remaining coffee essence until thick.
• Take out about a quarter of the cream and stir in the chopped apricots. Use to sandwich the cakes together. Cover the top and sides with the remaining cream.
• Decorate the top with the reserved apricots and Press the almonds against the side.