Use as is, or blend with an immersion blender or strain through a sieve for a completely smooth glaze. With the mixer on the lowest speed, slowly add the dry ingredients, alternating between the flour mixture and the milk or buttermilk. Blend apricots into the … It is delicious with apricot but it would also be great with raspberry or blackberry or blueberry jam. Which was perfect for the group I was feeding. Take them out with a knife inserted comes out cleanly. See more ideas about apricot recipes, apricot, recipes. … Be generous, as the cake will absorb the preserves over time. unflavored gelatin; 1/2 TB water; 13-oz. 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. This is a gluten-free chocolate cake that uses ground nuts instead of flour. This is what your butter and sugar should look like when you cream them together. The cake is moist and full of flavor and not too sweet and a little bit tart. Beat in the eggs 2 or 3 at a time, along with the vanilla and lemon extract, beating well to blend. I made this cake recipe for my step daughter’s birthday at 6000ft and it turned out soooo good! 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. Learn how to make Apricot Filling. Apricot preserves makes an excellent glaze for a fruit tart but not as a filling in and of itself. Jul 3, 2020 - Explore Catherine Willis's board "Apricot filling" on Pinterest. I don’t really like cake. Directions. The apricot preserves add just the right amount of moisture and sweetness that this recipe needs. 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. 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. This is one of my ... 9 inch layer cake pans. Stack your cake using a thin layer of apricot jam and about 1/3 of your frosting between each layer. I love filling cakes with fruit preserves because it is so easy and delicious. Place apricots in a saucepan. Thank you for the high altitude adjustments and wonderful recipe! Bring to a boil and reduce to a simmer. Beat together the butter and lemon zest until creamy. Strain apricot preserves, add remaining sugar, and ... down the chocolate bar. To prepare frosting, whip butter and instant coffee granules together until fluffy.with an electric mixer. Bake for 30-45 minutes. Don’t settle for knockoffs! Preheat oven to 350°. I just used a regular old strainer to sift my flour. Top with the other layer and then frost the whole cake starting from the top and work down the sides. . Follow me and see what is happening with my life! Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream. 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. Easy peasy. This filling is loaded with sweet apricot flavor and works a charm in all sorts of fruity, flavor-forward desserts. Double Layer Lemon Cake with Apricot Filling. Best Layer Cake Filling Ideas and Recipes. If the batter looks curdled, don’t worry, the flour fixes it. Tawny! I made it more calorie friendly by using splenda, smuckers simply fruit apricot, egg beaters, and skim milk. Scrumptious. 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 . ( Log Out /  Change ), You are commenting using your Facebook account. 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. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Press preserves through a sieve. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. We are full-time missionaries in a small town in Colorado. ... sheet. But when I make this again I’ll probably add more lemon zest. This lemon cake is an exception. While it was still hot I poked some holes in the top and put a thin layer of the smuckers. In small saucepan place apricots and water and allow to stand, covered, 2 hours. Chocolate cake with apricot jam filling and two kinds of the best chocolate frosting: dark and milk chocolate ganache. ( Log Out /  4. In a large bowl, cream together butter and sugar until well blended. Whip the cream, but ... it cools, the filling will continue to thicken. Michelle likes this one, which also appears in The Perfect Cake. Lightly coat the top and outside of the cake … In a medium bowl, whisk together the sifted flour, baking powder and salt. Change ), You are commenting using your Twitter account. Cool completely. 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). 1 Cup Milk (1 1/3 cups Buttermilk for HA)  – I used Vanilla Almond milk to make my milk. So, here’s the thing. between the cake and the frosting, believe me, it'll be sweet enough. It protects, gives a nice flavor and also gives a nice sheen to the tart. Change ), You are commenting using your Google account. Just microwave it until it is at the point where you can easily spread it on some bread. Soften gelatin in the cold water. A filling needs to be thick to stand up to the high heat of baking. Combine cake mix, 1 cup water, sour... in splitting. . We are two newlyweds living the adventure of being a part of God's kingdom. jar apricot preserves (we used Bonne Maman) 1 heaping tsp. Once all the ingredients have been added, increase the speed and beat for about a minute until smooth and creamy. Create a free website or blog at WordPress.com. In fact, I can’t really eat most cake due to it’s dairy content. Cook down the dried fruit until reduced and thick, 15 … YUM. 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. Slice each... sides of the cake. Level your cakes and cut off any dark areas (lighter colored cakes brown easily). When the cake is cool, make the apricot glaze. The cake center will sink, leaving you with a flat surface. Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. https://www.myfoodandfamily.com/.../191119/apricot-cream-cheese-pound-cake While it may be tempting to use jam or preserves to fill your baked treats, the texture is generally too thin for this purpose. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Repeat with remaining layers and preserves, leaving top plain. 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. 00 ($9.20/Count) FILLING: 1/2 c. dried apricots (preferably from California) 1 TB lemon juice mixed with 1 TB water; 1/2 tsp. 3 Cups Sifted AP Flour (+ 3 TBSP for High Altitude). 3. 2 TBSP Vanilla Almond Milk  (You can use any milk or cream). 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. Add sugar, lemon juice, and just enough water to barely cover the fruit. CAKE: Use any good white cake recipe. I love filling cakes with fruit preserves because it is so easy and delicious. I soften my butter in the microwave because I never remember to take it out early. I usually don’t like preserves with cake but, in this case, I made an exception. 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. Spread one-third remaining preserves on top. I take every bite that I can afford to eat before my stomach starts protesting the fact that I am feeding it dairy. Categories: Cakes, Desserts | Tags: dessert | Permalink. What your cake should look like when it is done. 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. Thanks for being a part! Just empty out the jar and give it a spread and you are done. candied ginger, finely chopped 1. Then fill and frost. 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! Heat oven to 350°F and... (9-inch) pans. ( Log Out /  It is delicious with apricot but it would also be great with raspberry or blackberry or blueberry jam. Turn mixer to medium/high speed and slowly pour in whipping cream and whip until the mixture is light and fluffy. The cooking time was only 25min but that may have been b/c of my changing the recipe. Exquisite chocolate gateau which is actually easy to make. 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 . Strain glaze through a sieve, using a spatula to push on the solids. MADE IN A FACILTY THAT PROCESSES PEANUTS AND OTHER NUTS. But even back in the days when I could eat cake, I usually found it way too sweet and lacking excitement. God has graciously allowed us to help meet a need for the Gospel and love of Christ on the Western Slope of Colorado. ( Log Out /  DONT MELT IT. Thanks for sharing how it turned out! 1. January 30, 2013 by Tyler & Beth 2 Comments. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Enter your email address to follow this blog and receive notifications of new posts by email. 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. Prepare pudding mix as directed on … For the bottom layer, top it with a thin layer of icing and then with any jar of jam or preserves. 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). 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. Of jam or preserves it dairy what your cake should look like when you cream them together the is... 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