RECIPE TITLE "Apricot Cake and Berry Compote Trifles Recipe"
8 servings ---
These desserts look beautiful layered in tall goblets. But honestly, if you're strapped for time, just cut the cake into wedges then spoon on compote and whipped topping. Leftover apricot puree is great on matzo meal latkes.
For the Apricot Puree:
1 6-ounce package dried California apricots
1 1/2 cups apricot nectar
1/4 cup sugar
For the Cake:
3/4 cup matzo cake meal
1/3 cup potato starch
1/4 teaspoon ground ginger
7 large eggs, separated
1 1/4 cups sugar
1/2 cup honey
1/2 cup vegetable oil
3 tablespoons brandy
1 teaspoon kosher salt
Mixed Berry Compote
2 8-ounce containers frozen nondairy topping (such as Rich's Richwhip), thawed, whipped as directed
FOR THE PUREE:
Bring all ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes. Transfer mixture to food processor; puree until smooth. Transfer to small bowl, cover and refrigerate.
Can be made 1 week ahead. Keep refrigerated.
FOR THE CAKE:
Position rack just below center of oven and preheat to 350 degrees F. Whisk first 3 ingredients in small bowl to blend; set aside. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until very thick, about 6 minutes. Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy. Beat in cake meal mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry. Fold whites into yolk mixture in 4 additions. Transfer batter to 10x4-inch angel food cake pan with removable center.
Bake cake until tester inserted near center comes out clean, about 55 minutes. Immediately, invert center tube of cake pan onto narrow-neck bottle. Cool cake completely.
Cake can be prepared 2 days ahead. Cover pan tightly with foil and store cake upright at room temperature.
Cut around sides of pan and around center post to loosen cake; remove from pan. Cut cake, as needed, into even 1/2-to 3/4-inch thick slices (not wedges of uneven thickness). Using cookie cutter, cut out sixteen 2 1/2- to 3-inch rounds from cake slices. In each of eight 12- to 16-ounce goblets, place spoonful of compote. Top with 1 cake round, 1/4 cup compote and large spoonful of topping. Repeat layering 1 more time. Refrigerate trifles up to 6 hours.
Recipes created exclusively for Cooking.com by Selma Elaine Brown.
| Nutrition Facts
Facts per Serving
Calories: 658 Fat: 19g Carbohydrates: 116g
Cholesterol: 186mg Sodium: 298mg Protein: 9g
Fiber: 8g % Cal. from Fat: 26% % Cal. from Carbs: 71%
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