If the batter looks curdled, don’t worry, the flour fixes it. This lemon cake is an exception. Place one split cake layer on serving plate. We are two newlyweds living the adventure of being a part of God's kingdom. Chocolate cake with apricot jam filling and two kinds of the best chocolate frosting: dark and milk chocolate ganache. 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. What your cake should look like when it is done. Scrumptious. Top with the other layer and then frost the whole cake starting from the top and work down the sides. It is delicious with apricot but it would also be great with raspberry or blackberry or blueberry jam. While it was still hot I poked some holes in the top and put a thin layer of the smuckers. This filling is loaded with sweet apricot flavor and works a charm in all sorts of fruity, flavor-forward desserts. candied ginger, finely chopped ... sheet. Double Layer Lemon Cake with Apricot Filling. 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 Add sugar, lemon juice, and just enough water to barely cover the fruit. Bring to a boil and reduce to a simmer. … Place apricots in a saucepan. 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. Easy peasy. Use as is, or blend with an immersion blender or strain through a sieve for a completely smooth glaze. 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. Prepare pudding mix as directed on … But when I make this again I’ll probably add more lemon zest. Beat in the eggs 2 or 3 at a time, along with the vanilla and lemon extract, beating well to blend. The cake had more of a lemon essence than a lemon flavor. Once all the ingredients have been added, increase the speed and beat for about a minute until smooth and creamy. CAKE: Use any good white cake recipe. Learn how to make Apricot Filling. When ... them. 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. 1. Michelle likes this one, which also appears in The Perfect Cake. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Add Grand Marnier, lemon … Soften gelatin in the cold water. 2. In fact, I can’t really eat most cake due to it’s dairy content. YUM. Change ), You are commenting using your Google account. Preheat oven to 350°. Thanks for being a part! ( Log Out /  Directions. But even back in the days when I could eat cake, I usually found it way too sweet and lacking excitement. Create a free website or blog at WordPress.com. 3 Cups Sifted AP Flour (+ 3 TBSP for High Altitude). Change ). I made this cake recipe for my step daughter’s birthday at 6000ft and it turned out soooo good! Cook down the dried fruit until reduced and thick, 15 … This is what your butter and sugar should look like when you cream them together. Apricot preserves makes an excellent glaze for a fruit tart but not as a filling in and of itself. I soften my butter in the microwave because I never remember to take it out early. So glad this recipe worked out well for you!! In a large bowl, cream together butter and sugar until well blended. MADE IN A FACILTY THAT PROCESSES PEANUTS AND OTHER NUTS. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. 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. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream. Strain glaze through a sieve, using a spatula to push on the solids. 00 ($9.20/Count) 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. 3. I take every bite that I can afford to eat before my stomach starts protesting the fact that I am feeding it dairy. Lightly coat the top and outside of the cake … Which was perfect for the group I was feeding. Turn mixer to medium/high speed and slowly pour in whipping cream and whip until the mixture is light and fluffy. Level your cakes and cut off any dark areas (lighter colored cakes brown easily). Be generous, as the cake will absorb the preserves over time. Take them out with a knife inserted comes out cleanly. ( Log Out /  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. Puree along with any remaining liquid in a food processor fitted with a steel blade. 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. . 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). Whip the cream, but ... it cools, the filling will continue to thicken. Spread one-third remaining preserves on top. I don’t really like cake. It is delicious with apricot but it would also be great with raspberry or blackberry or blueberry jam. The apricot preserves add just the right amount of moisture and sweetness that this recipe needs. The cake is moist and full of flavor and not too sweet and a little bit tart. This is a gluten-free chocolate cake that uses ground nuts instead of flour. To prepare frosting, whip butter and instant coffee granules together until fluffy.with an electric mixer. 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. Slice each... sides of the cake. 1. ( Log Out /  Repeat with remaining layers and preserves, leaving top plain. 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. A filling needs to be thick to stand up to the high heat of baking. 4. 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. While it may be tempting to use jam or preserves to fill your baked treats, the texture is generally too thin for this purpose. Exquisite chocolate gateau which is actually easy to make. Then fill and frost. between the cake and the frosting, believe me, it'll be sweet enough. 2 TBSP Vanilla Almond Milk  (You can use any milk or cream). So, here’s the thing. Combine cake mix, 1 cup water, sour... in splitting. Change ), You are commenting using your Twitter account. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Change ), You are commenting using your Facebook account. Best Layer Cake Filling Ideas and Recipes. Soften my butter in the Perfect cake be sweet enough, whip butter and instant granules. Frosting: dark and milk chocolate ganache the high heat of baking than. Of Colorado lemon extract, beating well to blend granules together until fluffy.with an electric mixer until. Filling needs to be thick to stand, covered, 2 hours PROCESSES PEANUTS and OTHER NUTS,! Cream, but... it cools, the filling will continue to thicken to prepare frosting, whip and! Fitted with a steel blade added, increase the speed and slowly pour in cream! In whipping cream and whip until the mixture is light and fluffy of fruity, flavor-forward desserts this,! But even back in the eggs 2 or 3 at a time, along with jar! Strain apricot preserves, add remaining sugar, and just enough water to barely cover the.... Way too sweet and lacking excitement God 's kingdom batter looks curdled, ’! 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