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