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
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
Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe
Sacher Torte is one of the most famous cakes around the world. In 1832 Franz Sacher created the Sacher Torte at the court of Prince Metternich, in Vienna, Austria. It is an elegant, soft chocolate cake, filled with apricot jam and topped with a delicious chocolate glaze. It is best served alongside unsweetened whipped cream and a good coffee.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Chocolate Cake Batter
7 eggs, separated
2/3 cup (150g) butter, room temperature
1 cup (120g) powdered sugar
5 oz (150g) bittersweet chocolate, chopped
1 tsp (5g) vanilla extract
1/2 cup +1 tbsp (120g) sugar
A pinch of salt
1 1/4 cups (160g) all-purpose flour
Apricot Jam (250-300g jam)
1 pound (450g) fresh apricots, seeds removed
2/3 cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
Chocolate Glaze
7 oz bittersweet chocolate (85% cocoa)
1 1/4 cups (250g) sugar
2/3 cup (160ml) water
Garnish
Unsweetened whipped cream
1. Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 inch (23 cm) round cake pan.
2. Prepare the cake batter. In a large bowl mix the butter with powdered sugar until creamy. Add egg yolks one at a time and stir in vanilla extract.
3. Meanwhile melt the chocolate in a double boiler and add it to the yolks mixture.
4. Whip egg whites with salt until foamy. Gradually add sugar and continue whipping until soft peaks form.
5. Gently fold the whites into the chocolate mixture. Gradually incorporate sifted flour into the mixture.
6. Pour batter into the prepared pan and bake for about 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
7. Invert the cake to get a flat surface and cool completely.
8. Meanwhile prepare the apricot jam. Cut apricots in smaller pieces and place into a saucepan with sugar, water and lemon juice. Bring to a boil while stirring constantly. Simmer for about 20-30 minutes until thickens and remove from heat. Sieve to get a smooth jam. Set aside until ready to use.
9. Assembling the cake. Divide cake in two layers. Spread about half of the hot jam over the first layer. Top with the second cake layer and spread the rest of hot jam on top and sides of the cake. Let it dry for up to 30 minutes.
10. Transfer the cake over a wire rack placed on a parchment paper lined baking sheet.
11. Prepare the chocolate glaze. Add sugar and water into a saucepan. Bring to boil for about 5 minutes or until thermometer reaches 234˚F/112°C. Remove from heat, stir for several times and add chopped chocolate. Stir until smooth and shiny. If it thickens too much return it over low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency.
12. Pour the hot glaze all over the cake, starting from the edges, center. You can use the leftover glaze from the baking sheet to decorate the cake later or refrigerate for later use. Wait for few minutes and transfer the cake to a serving platter. Let the glaze dry for at least one hour at room temperature. Don’t refrigerate as it might affect the glaze.
13. Use leftover chocolate glaze for writing Sacher on top of the cake.
14. Serve alongside unsweetened whipped cream.
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Apricot Tart Cake Recipe - Apricot Meringue Crumb Cake - Heghineh Cooking Show
Apricot Tart Cake Recipe - Apricot Meringue Crumb Cake - Heghineh Cooking Show
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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.
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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Vegan Apricot Raspberry Cake | Tarta vegana de frambuesas y albaricoques
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Vegan Apricot Raspberry Cake
Ingredients (for a 18-20 cm. round tin):
70 g. margarine
115 g. sugar
180 g. flour
120 ml. soy milk
1 tbsp. vanilla sugar
1 tsp. baking powder
1 pinch of salt
Apricots
Raspberries
For the glaze:
1/2 cup. (125 ml.) powdered sugar
Aprox. 2 tsp. lemon or lime juice
Bake at 180-200 ºC for 45-50 minutes aprox. in a preheated oven at 180-200ºC.
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Tarta vegana de frambuesas y albaricoques
Ingredientes (para un molde redondo de 18-20 cm.):
70 g. margarina
115 g. azúcar
180 g. harina
120 ml. leche de soja
1 cda. azúcar avainillado
1 cta. levadura química
1 pizca de sal
Albaricoques
Frambuesas
Para el glaseado:
1 taza (125 ml.) azúcar glas
Aprox. 2 ctas. zumo de limón o lima
Hornear a 180-200 ºC durante 45-50 minutes aprox. en horno precalentado a 180-200ºC.
#vegan #veganrecipes #apricotraspberrycake #recetasveganas
Music: Singing Birds by Ken Verheecke under a Creative Commons Attribution License