Stack your cake using a thin layer of apricot jam and about 1/3 of your frosting between each layer. Blend apricots into the … Turn mixer to medium/high speed and slowly pour in whipping cream and whip until the mixture is light and fluffy. Top with the other layer and then frost the whole cake starting from the top and work down the sides. ... sheet. Don’t settle for knockoffs! Just in case you love the idea of making an impressive layer cake with some kind of unique, delicious filling just as much as we do, if not more, here are 15 of the very best flavours and recipes we’ve come across so far in our search! 2. In small saucepan place apricots and water and allow to stand, covered, 2 hours. Change ), You are commenting using your Google account. jar apricot preserves (we used Bonne Maman) 1 heaping tsp. When the cake is cool, make the apricot glaze. Double Layer Lemon Cake with Apricot Filling. In a medium bowl, whisk together the sifted flour, baking powder and salt. Whip the cream, but ... it cools, the filling will continue to thicken. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. 3. Then fill and frost. The cake is filled with apricot preserves, and to be quite honest, it is filled with apricot preserves because that is all that I had in my fridge. This blog is an outlet to invite you all to be a part of what God is doing here and keep up with our day to day life. Repeat with remaining layers and preserves, leaving top plain. Apricot preserves makes an excellent glaze for a fruit tart but not as a filling in and of itself. Thank you for the high altitude adjustments and wonderful recipe! Thanks for sharing how it turned out! Apricot Filling Ingredients: Corn syrup, water, dried apricots (contains sulfur dioxide to preserve color), sugar, modified corn starch, natural flavor, citric acid, gellan gum, caramel color, malic acid, potassium sorbate and sodium benzoate (preservatives), sodium citrate, and annatto color. Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. For the bottom layer, top it with a thin layer of icing and then with any jar of jam or preserves. 1 Cup Milk (1 1/3 cups Buttermilk for HA)  – I used Vanilla Almond milk to make my milk. Create a free website or blog at WordPress.com. Spread one-third remaining preserves on top. FILLING: 1/2 c. dried apricots (preferably from California) 1 TB lemon juice mixed with 1 TB water; 1/2 tsp. This is what your butter and sugar should look like when you cream them together. . Cool completely. Soften gelatin in the cold water. Place apricots in a saucepan. Whenever I make an apple tart, pear tart...etc, I use heated and strained apricot preserves to brush on a protective coating on the apples. Jul 3, 2020 - Explore Catherine Willis's board "Apricot filling" on Pinterest. Cook down the dried fruit until reduced and thick, 15 … Ingredients: Water, corn syrup, dried apricots (treated with sulfur dioxide), sugar, modified corn starch, natural flavor, citric acid, gellan gum, caramel color, malic acid, potassium sorbate and sodium benzoate (preservatives), sodium citrate, and annatto (color). Scrumptious. Level your cakes and cut off any dark areas (lighter colored cakes brown easily). This is a gluten-free chocolate cake that uses ground nuts instead of flour. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream. I usually don’t like preserves with cake but, in this case, I made an exception. I take every bite that I can afford to eat before my stomach starts protesting the fact that I am feeding it dairy. Just as a heads up, I made this cake at 8,500 ft altitude, so I adjusted the recipe for high altitude, but I will give you both for those of you who live a little closer to sea level and those of you who might happen to live in the mountains like me. 4. I don’t really like cake. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. I made it more calorie friendly by using splenda, smuckers simply fruit apricot, egg beaters, and skim milk. Which was perfect for the group I was feeding. It took my oven almost an hour to fully bake these cakes, but every oven is different so start checking it after about half an hour. Our lives are not our own and we never know where the Lord might take us or what He might bring in our day to day lives. I made this cake recipe for my step daughter’s birthday at 6000ft and it turned out soooo good! Place one split cake layer on serving plate. I love filling cakes with fruit preserves because it is so easy and delicious. YUM. Take them out with a knife inserted comes out cleanly. So glad this recipe worked out well for you!! Divide the batter evenly between two well greased cake pans (You could also put parchment paper in the pans and pour the batter onto the paper. Michelle likes this one, which also appears in The Perfect Cake. Ingredients: Water, corn syrup, dried apricots (treated with sulfur dioxide), sugar, modified corn starch, natural flavor, citric acid, gellan gum, caramel color (contains sulfites), malic acid, sodium citrate, potassium sorbate and sodium benzoate (preservatives), annatto (color). Spread the apricot preserves over the first round. Add sugar, lemon juice, and just enough water to barely cover the fruit. The cake center will sink, leaving you with a flat surface. Bring to a boil and reduce to a simmer. ( Log Out /  Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. Enter your email address to follow this blog and receive notifications of new posts by email. Heat oven to 350°F and... (9-inch) pans. Buttery and brightened with a filling and glaze of apricot jam, this close-textured and moist cake is uplifted by the tang of buttermilk and a few spoonfuls of sour cream. If the batter looks curdled, don’t worry, the flour fixes it. But even back in the days when I could eat cake, I usually found it way too sweet and lacking excitement. After about 15 minutes, I take the cakes out of the pan and put them on a plate and throw them in the freezer to cool them faster. Ingredients: 15  (blackberries .. cheese .. cream .. eggs .. flour ...), Ingredients: 19  (salt .. strawberries .. sugar .. vanilla .. vinegar ...), Ingredients: 5  (jam .. milk .. whip ...), Ingredients: 9  (cream .. eggs .. juice .. milk .. preserves ...), Ingredients: 7  (amaretto .. cream .. grocery .. preserves ...), Ingredients: 18  (buttermilk .. cloves .. eggs .. flour .. nutmeg ...), Ingredients: 13  (cheese .. flour .. milk .. nuts .. preserves .. salt ...), Ingredients: 22  (cognac .. cornstarch .. cream .. eggs .. flour ...), Ingredients: 13  (cinnamon .. granules .. noodles .. oil .. preserve ...), Preheat oven to 350°F (175 ... 10 inch round, Combine flour and baking powder. Be generous, as the cake will absorb the preserves over time. Slice each... sides of the cake. Follow me and see what is happening with my life! Spread a generous layer of jam between 2 cooled 8- or 9-inch yellow or white layer cakes before stacking and finishing them with a vanilla frosting. See more ideas about apricot recipes, apricot, recipes. . Beat together the butter and lemon zest until creamy. It is delicious with apricot but it would also be great with raspberry or blackberry or blueberry jam. Press preserves through a sieve. Preserves/fillings are a personal thing - I love a tart citrus filling made with fresh citrus (sorry, I think the canned lemon filling is pretty bad, although Solo raspberry is OK - again, just my own opinion) Don't worry about the cake not being sweet enough with a not-so-sweet-filling . I just used a regular old strainer to sift my flour. Bake for 30-45 minutes. The cake had more of a lemon essence than a lemon flavor. Puree along with any remaining liquid in a food processor fitted with a steel blade. 1. Directions. 3 Cups Sifted AP Flour (+ 3 TBSP for High Altitude). The cooking time was only 25min but that may have been b/c of my changing the recipe. Change ), You are commenting using your Twitter account. I love filling cakes with fruit preserves because it is so easy and delicious. We are two newlyweds living the adventure of being a part of God's kingdom. DONT MELT IT. Tawny! unflavored gelatin; 1/2 TB water; 13-oz. Learn how to make Apricot Filling. When ... them. In fact, I can’t really eat most cake due to it’s dairy content. A filling needs to be thick to stand up to the high heat of baking. Solo Variety Pack Cake and Pastry Filling: Apricot, Cherry, Prune, Raspberry, Almond (1 Pack Of Each Flavour) 3.2 out of 5 stars 4 $46.00 $ 46 . Once all the ingredients have been added, increase the speed and beat for about a minute until smooth and creamy. So, here’s the thing. But when I make this again I’ll probably add more lemon zest. 00 ($9.20/Count) Add Grand Marnier, lemon … The cake is filled with apricot preserves, and to be quite honest, it is filled with apricot preserves because that is all that I had in my fridge. Add the powdered sugar 1 cup at a time until well blended and then add the milk and lemon juice and mix until well blended. I soften my butter in the microwave because I never remember to take it out early. Best Layer Cake Filling Ideas and Recipes. … Strain apricot preserves, add remaining sugar, and ... down the chocolate bar. Lightly coat the top and outside of the cake … The apricot preserves add just the right amount of moisture and sweetness that this recipe needs. 1/2 c. dried apricots ( preferably from California ) 1 TB lemon juice mixed with 1 TB juice! Cake had more of a lemon flavor ingredients, alternating between the cake is cool, make apricot... Of Colorado until the mixture is light and fluffy water ; 1/2 tsp bowl, together... It a spread and you are commenting using your Twitter account top with the mixer on the lowest speed slowly! Worry, the filling will continue to thicken recipes and videos to help meet a for! 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