About this recipe:This fantastic four-layer cake is perfect for birthdays or any special occasion. A moist sponge cake is layered with an apricot and amaretto filling and topped with a rich cream cheese icing.
For the Cake
520g sponge cake mix
4 tablespoons amaretto liqueur
4 tablespoons vegetable oil
For the Filling
1 (420g) tin apricot halves, drained
160ml amaretto liqueur
For the Topping
450g cream cheese
3 tablespoons amaretto liqueur
475g icing sugar, sifted
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Preheat oven to 180 C / Gas 4. Grease and flour 2 round 23cm cake tins.
In a large bowl, combine cake mix, eggs, buttermilk, 4 tablespoons amaretto and oil. Beat for 4 minutes on medium speed. Divide batter in prepared tins.
Bake in preheated oven for 35 minutes or until a skewer inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
Make apricot filling by combining drained apricots and 160ml amaretto in a liquidiser. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers.
In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add icing sugar and beat until smooth. Spread over top and sides of cake.