How To make Raspberry Filled Apricot Cake
1 2.5oz pkg Yellow cake mix, pudding included.
1 1/3 cups apricot nectar
2 eggs
Filling 1 cup raspberry spreadable fruit or jam
Frosting 1 1oz- vanilla instant pudding mix-sugar free
1/2 cup skim or low fat milk
2 Tablespoons apricot nectar
1 8 oz frozen light whip topping thawed
3 Tablespoons coconut, toasted
Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round cake pans. I n large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 min. at high speed. Pour into greased and floured pans . Bake 350 F for 25 to 35 min or until toothpick inserted in center comes out cle an. Cool 15 min; remove from pans. cool completely. to assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate;spread with 1/3 cup spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well. Ad d thawed whip topping beat at low speed 2 min. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hrs before serving. Store in refrig. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or u ntil golden brown, stirring occasionally. Bake at 350F for 25 or 35 min. (Bake 8-inch pans 30 to 40 min.
How To make Raspberry Filled Apricot Cake's Videos
White Chocolate Raspberry Crepe Cake Recipe
Explore a heavenly delight with our White Chocolate Raspberry Crepe Cake. Layers of delicate crepes filled with luscious white chocolate cream and tangy raspberry sauce create a perfect balance of flavors. Each bite is a taste sensation, as the creamy sweetness of white chocolate harmonizes with the bright burst of raspberry goodness.
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Ingredients
Makes about 10-12 servings
Crepe Batter
4 eggs
4 tbsp (60g) sugar
1/2 tsp (3g) salt
2 tsp (10g) vanilla extract
2 cups (480ml) milk
3 ½ cups (440g) all purpose flour
6 tbsp (80g) oil
2 cups (480ml) sparkling mineral water
Raspberry Filling
12 oz (350g) raspberries, fresh or frozen
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice
2 tsp (4g) cornstarch
White Chocolate Filling
5.5 oz (150) white chocolate, small pieces
¼ cup (60g) whipping cream
10 oz (300g) cream cheese, room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1 ½ cup (360g) whipping cream (35% fat), chilled
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How to make Betty's Rugelach (Apricot and Raspberry pastries).mpg
How to make the Jewish holiday treat Rugelach (Traditional recipe is made with Apricot jam). Betty Bannerman Busciglio demonstrates how to make both the Apricot and Raspberry types. Perfect in her home as part of her extensive Christmas Cookie platters.Vist her website for full details bettyskitchenfare.com. Ingredients included at the end of the video.
Raspberry Filled Apricot - Kitchen Cat
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★ Kitchen Cat ★ Raspberry Filled Apricot Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : Raspberry Spreadable Fruit
1 1/3 c : Apricot Nectar
3 tb : Coconut, Toasted
1 pk : (2.5oz) Yellow Cake Mix,
1/2 c : Skim or Low Fat Milk
2 tb : Apricot Nectar
1 pk : (1oz) Vanilla Instant
2 : Eggs
1 : Container (8 oz) Frozen
Moist and Delicate Apricot Cake | French Recipe
#apricotcake #moistcakerecipe #easycake #newvideo #viral #summercake #frenchcake
French Apricot Cake - easy to make, delicate, and beautiful, this cake is incredibly moist, tender, and full of flavours, and the secret is the main ingredient used, which is the almond meal.
Ingredients:
100g butter, very soft
2/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/2 cups ground almonds
1/3 cup self-raising flour.
》Cream butter until light and fluffy. Add sugar and mix again to combine.
》Add egg, vanilla, and almond extract and mix until everything is incorporated.
》Add the ground almonds and the flour.
》Transfer the batter into an oven dish.
》Wash and cut in half 6 apricots.
》 Add the apricots over the batter and bake it at 175C for about 40 minutes. Dust with icing sugar when the cake has cooled down. Enjoy!
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Raspberry-Cream Cheese Candy Cane Crescent Danish | Pillsbury Recipe
Whether you need to distract the kids from opening presents on Christmas morning or feed your overnight guests around the holidays, this candy cane-shaped Danish filled with fresh raspberries and cream cheese is the way to do it.
Recipe:
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Ingredients
Coffee Cake
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
4 oz (from 8-oz package) cream cheese, softened
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup fresh raspberries
2 tablespoons raspberry preserves
1 tablespoon butter, melted
Glaze
1/4 cup powdered sugar
1/2 to 1 teaspoon milk
RASPBERRY LAMINGTONS RECIPE
LAMINGTONS SQUARES RECIPE
YOUTUBE LINK:
300g plain floor (2 cups )
300g sugar (1& 1/2 cup)
2 teaspoons baking powder
1/4 teaspoon salt
150g oil/ melted butter
2 tsp vanilla essence
5 eggs
METHOD
-Mix sugar, oil and eggs. Beat until double in size.
- Fold in your dry ingredients (sifted) AVOID OVERMIXING. USE FOLDING METHOD
- Pour mixture into an already prepared pan
- Beat the pan against the surface to remove any bubbles.
-Bake for 20-25 minutes.
- All to cool down completely
- You may put in the fridge for 2 hours so it's easier to cut and dip into the sauce.
- I used an already made sauce. See the video.
To make your sauce use
4 cups of Icing sugar
30g Cocoa powder
1 tablespoon butter
1/2 cup boiling water
FOR COATING
- Dip in desiccated coconut.
ENJOY.