APRICOT FILLING FOR CAKE RECIPES

APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES RECIPE ...

Apricot Filling and Frosting for Angel Food Cakes Recipe ... image

This is a great recipe to fill and frost angel food cake, especially in the summer months.

Provided by Carol

Categories Desserts Frostings and Icings

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 1 - 9 or 10 inch tube cake

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
1?½ cups dried apricots, chopped
2 tablespoons lemon juice
1 cup confectioners' sugar
¼ teaspoon salt
1 cup heavy cream, whipped

Steps:

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. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.

Nutrition Facts : Calories 149.1 calories, CarbohydrateContent 20.9 g, CholesterolContent 27.2 mg, FatContent 7.4 g, FiberContent 1.2 g, ProteinContent 1.5 g, SaturatedFatContent 4.6 g, SodiumContent 58.9 mg, SugarContent 18.6 g

DANISH-APRICOT FILLING RECIPE - FOOD.COM

Danish-Apricot Filling Recipe - Food.com image

Make and share this Danish-Apricot Filling recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 1/3 cups

Number Of Ingredients 5

Ingredients

1 cup dried apricot, packed
1 cup water
1 cup sugar
2 tablespoons lemon juice
1/2 teaspoon almond extract

Steps:

Put apricots, water and sugar into a saucepan.
Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
(Can be done in a Microwave).
Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
Scrape filling into a small container and cool to room temperature.
Seal container and chill.
Will keep refrigerated for two weeks.

Nutrition Facts : Calories 825.9, FatContent 0.5, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 13.7, CarbohydrateContent 213.3, FiberContent 7.2, SugarContent 202.8, ProteinContent 3.4

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