Vizyon Apricot Fruit Filling is perfect to use with pastries, cookies, cakes, pies and similar bakery products. Trace the circles with your finger.). Slide a thin spatula under the layers to release them from the paper. Whip to stiff peaks. The cake made 44.00 for our auction. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Use gentle strokes as to not deflate the mixture. Crecipe.com deliver fine selection of quality Apricot mousse filling recipes equipped with ratings, reviews and mixing tips. Refrigerate until the mousse is set, about 6 hours. Combine apricots and apricot nectar in a saucepan. Top with half of the remaining mousse. EatingWell may receive compensation for some links to products and services on this website. Blueberry Apricot Mousse Cake 6" $22.00 | 10” $38.00. Repeat with remaining cake, syrup and mousse. Tie with a ribbon, then fill the top of the cake with fruits and berries. Bring about 1 inch of water to a simmer in a saucepan. Get one of our Apricot mousse cake filling recipe and prepare delicious and healthy treat for your family or friends. But since you're making the filling, I think pineapple would also be tasty. Im trying to make an apricot flavored mousse. Remove bowl from simmering water; beat in vanilla. To make apricot mousse: Put lemon juice in a small bowl and sprinkle with gelatin; set aside to soften. Mix together the quark, yogurt, apricot puree, lemon juice and sugar. Place the second cake layer on top followed by more apricot filling. Get full Apricot Mousse Filling Recipe ingredients, how-to directions, calories and nutrition review. Whisk about one-fourth of the meringue into the cooled apricot puree, then fold in the remaining meringue. (Alternatively, line the baking sheets with foil, coat with cooking spray and dust with flour. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender. Gradually increase mixer speed to high and beat until soft peaks form. Then took it out and folded it into whipped cream. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. I did the vanilla mousse as a filling in a cake and covering the cake in it. Immediately slide the layers, still resting on the paper, onto a counter. Source: EatingWell Magazine, May/June 1996. Bring to a boil, reduce the heat to low and simmer, covered, just until the apricots are tender, 20 to 30 minutes. 22 %. Chocolate cake with peanut butter filling is really good. Let cool slightly, then pour through a small strainer onto the top of the cake, pressing on the preserves to extract all the liquid. I put the softened apricots in the blender along with the gelatin. Add Grand Marnier, lemon … Orange curd or orange flavored pastry cream. Apricot mousse filling recipe. Immediately transfer the hot apricots and liquid and the softened gelatin to a food processor; puree until as smooth as possible. Return to the refrigerator briefly to set the preserves. To make sponge cake layers: Position racks in top third and middle of oven. Add cream of tartar and salt to the egg whites and beat on low speed until frothy. Learn how to ace hot chocolate charcuterie boards! Repeat with remaining cake, syrup and mousse. Source(s): Pastry student - work at a custom cake shop. Info. Using an 8-inch round cake pan as a guide, draw 3 circles on the parchment paper with a pencil. Sprinkle in the remaining 1 tablespoon sugar and continue beating until stiff but not dry peaks form. 67.8 g Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl). Remove the pan's outer ring, then smooth the sides with a knife. 326 calories; protein 5.3g; carbohydrates 67.2g; dietary fiber 1.9g; fat 4.1g; saturated fat 2g; cholesterol 64.7mg; vitamin a iu 934.5IU; vitamin c 5.5mg; folate 39.2mcg; calcium 43.1mg; iron 1.8mg; magnesium 8.8mg; potassium 373.1mg; sodium 81.8mg; thiamin 0.1mg. Add the food color, if using. Place a cake layer on the cake board or cake stand. Preheat to 325 degrees F. Line 2 large baking sheets with parchment paper. Here we layer sponge cake with apricot mousse for a beautiful presentation. 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! Brush it with about one-third of the soaking liquid. Tip: To bring an egg to room temperature: Either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. Place one of the cake layers in the center of the pan, bottom-side up (it will not reach all the way to the perimeter). Top with a big dollop the apricot filling spread evenly. Learn how to cook great Apricot mousse filling . Add to the apricot mixture in bowl, stirring until well-blended. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes. Sour cream instead of oil shaves off some calories. Top with another 6-inch cake layer. Good appetite! Beat on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 3 minutes. Tomorrow, the Apricot Mousse Filling followed by Thursday the Cream Cheese Icing and our finished cake! Hey it's Foodie Friday at Designs by Gollum! Bake until the layers are golden and firm when lightly pressed, 12 to 15 minutes, switching the positions of the sheets midway through baking. Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Top with half of the remaining mousse. Rate this Apricot Mousse Filling recipe with 4 1/2 cups fresh orange juice, divided, 4 cups dried whole apricots (about 16 oz), 4 (1/4 oz) envelopes unflavored gelatin, 4 large egg whites, 3 cups sugar, 1/2 cup water, 4 tsp light corn syrup, 2 tsp vanilla extract 0 0. Top with a second cake layer and brush with half of the remaining soaking liquid. this link is to an external site that may or may not meet accessibility guidelines. Coat a 9-inch springform pan with cooking spray. Covered … Continue until you have used all four layers. Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Spread one-third of the apricot mousse in an even layer on top, filling the gap between the cake and the side of the pan. Heavenly Almond-Apricot Layer Cake Recipe - BettyCrocker.com Made a second cake for my fav charity's first ever CAKE AUCTION! Spread the fruit with apricot glaze, then serve. When the apricot mixture is fully dispersed into the cream, pour the mousse into footed dessert glasses or ramekins. Total Carbohydrate Spread about 1/3 cup Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. I used this filling recipe to frost and fill the Boscobel Beach Ginger Cake also on this site. Spread one-third of the apricot mousse in an even layer on top, filling the gap between the cake and the side of the pan. Cover the cake with a piece of plastic wrap that has been coated with cooking spray. Ingredients. All Right Reserved. Melt the preserves in a small saucepan over low heat. Separate 3 eggs into 2 mixing bowls. Add genuine fruit taste and flavour from the pastry filling. Lightly coat the paper with cooking spray. Remove bowl from ice. Flourless white chocolate almond cake topped with a layer of blueberry and apricot mousse. Once upon a time, you could pick up a carrot cake sheet cake from Costco, which came with apricot mousse filling and cream cheese icing sprinkled with … Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. Spoon one-third of the beaten egg whites onto the egg-yolk mixture. Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Repeat with another third of the whites and flour, and then the final third. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form. Christian Dior’s Apricot Mousse. *Apricot Fruit Filling *Apricot Mousse *Apricot Bavarian Cream Whole Cherry *Whole Cherry Fruit Filling ... *Coco-Pecan (German Chocolate Cake Filling and Icing) *White Chocolate Ganache *Dark Chocolate Ganache *Fudge Liquors To Incorporate into Your Cake, Filling or Icing, or All Three Spread about 3/4 cups frosting on the sides of tier and about 1/3 cup frosting over the top. Wonderful! Place the cake on a wire rack, pour over the glaze and smooth with a palette knife. Apricot Halves: 1 Can: Apricot Nectar: 3 Tablespoons: Heavy Whipping Cream: 2.5 Cups: Powdered Sugar: 1/2 Cup: Powdered Gelatin: 1 teaspoon: Salt: 1/4 teaspoon . (If mixture sets up too much, whisk it until it becomes like pudding again.) Fold the apricot mixture into the whipped cream using a rubber spatula. Run a knife around the outside of the cake to release it from the pan. Carefully wrap the layer with plastic wrap; place the tier in … Let the puree cool to room temperature. Place the cake in the fridge for 15 minutes, so the layers hold together. Offers may be subject to change without notice. Garnish with apricot roses and fresh mint sprigs. 1 decade ago. Spoon the cake batter onto the three circles, spreading it with the back of a large spoon within the outlines to make layers that are level and smooth. Turn the paper over (the lines will show through). calicopurr on 6 Oct 2010 , 7:37pm. To assemble cake: To make a soaking liquid, combine Amaretto (or other liqueur) and the remaining 1/4 cup water in a small bowl. When the cake is cool, make the apricot glaze. Gradually beat 1/2 cup sugar into the yolks with an electric mixer. Receive compensation for some links to products and services on this website like again... W/Apricot mousse filling over surface of cake layer on top followed by more apricot filling submitted by muttandchops mousse... The edge of the most famous cakes around the world apricots and liquid the. 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