BELGIAN TORTE /Shortbread cake with apricot filling you have to try!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil can lower fat content while still providing chocolate flavor.

Grease an 8 inch springform pan or line with parchment paper.

Cream butter and sugar until light in tone and fluffy.

Add oil and egg and beat together.

Add vanilla and almond extracts and beat.

Sift flour and baking powder and gradually add to wet ingredients until well combined and dough forms into a ball.

Form dough into a log and divide into 3 portions.

Refrigerate for 1 hour or freeze for 10 minutes.

Grate one portion (coarsely) into the bottom of the baking form.

Spread half of the apricot filling on top.

Grate the second portion of the dough and spread the other half of the apricot filling.

Cover with the remaining grated dough.

Bake at 300°F (150°C) for about 1½ hours until lightly browned.

Remove from the oven and let cool completely until serving.

Dust with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens