Apricot Filling And Frosting For Angel Food Cakes
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
36
Spice
38
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Water (cold)1.5 cups
Dried Apricot (chopped)2 tbsps
Lemon Juice1 cup
Sugar (confectioners')1 tsp
Salt1 cup
Heavy Cream (whipped)Directions:
1
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
2
Soften gelatin in the cold water
3
Blend apricots into the gelatin
4
Add lemon juice, sugar and salt and mix
5
Chill until slightly thickened (about 1 hour)
6
Whip the cooled apricot mixture until frothy
7
In a separate bowl, whip the cream until soft peaks form
8
Fold the whipped cream into the apricot mixture
9
Split cake into 2 or 3 layers
10
Fill between layers, and frost side and top
11
Chill overnight