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
Apricot Frangipane Tart
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pate Sucree
1 1/4 cups (160g) all-purpose flour
1/4 tsp (1g) salt
2 tbsp (30g) sugar
1/2 tsp (2g) almond extract
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
For coating the crust
about 2 tbsp (30g) apricot jam
Frangipane
1/2 cup (113g) butter, room temperature
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1 tsp (5g) almond extract
2 eggs
1 1/4 cup (125g) ground almonds
2 tbsp (20g) flour
Topping
3 or 4 (200g) apricots, sliced
apricot jam, warmed, optional
1. Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
7. Remove the parchment paper and weights and bake for 10 minutes more.
8. Let it cool slightly on a cooling rack.
9. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
10. Spread a thin layer of apricot jam over the base.
11. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from the oven and brush with warm apricot jam.
12. Let it cool before serving. Enjoy!
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The BEST White Chocolate Raspberry Cheesecake - with raspberry sauce & whipped cream!
GET THE RECIPE:
The most delicious raspberry cheesecake ever!! My rich and creamy white chocolate raspberry cheesecake is what dessert dreams are made of it! This velvety cheesecake is made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavor, I top this berry cheesecake with tart raspberry sauce and more berries! Make sure to serve each slice with a generous amount of whipped cream, too! This dessert recipe is perfect for the holidays!
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No-Bake Raspberry Yogurt Zebra Cake - Christmas Yogurt Mousse Cake
I am glad to share with you an elegant no-bake winter dessert, very light and soft, perfect for the Christmas dinner table. This No-Bake Raspberry Yogurt Zebra Cake has an Oreo almond flavored crust, topped with alternating layers of yogurt almond mousse with raspberry yogurt mousse, creating the beautiful zebra effect. This Christmas Yogurt Mousse cake is topped with a shiny raspberry jelly, making it a beautiful and impressive festive cake.
#yogurtmoussecake #christmascake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Oreo Crust
7 oz (200g) oreo cookies
1/4 cup (60g) butter, melted
1/2 tsp (3g) almond extract
Raspberry Yogurt Mousse
10 oz (300g) fresh or frozen raspberries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
2 1/4 tsp (7g) gelatin powder
3 tbsp (45g) cold water
3/4 cup (180g) Greek yogurt
3/4 cup (180g) whipping cream (35% fat), chilled
Yogurt Almond Mousse
1 1/4 cup (300g) Greek yogurt
1/2 cup (60g) powdered sugar
1 tsp (5g) almond extract
2 1/4 tsp (7g) gelatin powder
3 tbsp (45g) cold water
1 1/4 cup (300g) whipping cream (35% fat), chilled
Raspberry Jelly
5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1 tsp (3g) gelatin powder
1 tbsp (15ml) water
For decorating
whipped cream
chocolate sticks
fresh raspberries
fresh rosemary
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Apricot Marmalade Cake Recipe
How to bake apricot marmalade cake at home in easy steps. Apricot marmalade cake recipe for details click
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1 Cup Apricot Marmalade
4 eggs
1 Cup Sugar
8 oz (226 g) Unsalted Butter
5 1/4 Cups All-Purpose Flour
1/4 Tsp Cardamom Powder
Preparations:
None.
Directions: visit aashpazi.com
Apricot and Caramelized White Chocolate Mousse Cake
This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse. It is an outstanding dessert that will definitely delight your family and guests.
#caramelizedwhitechocolatemoussecake #apricotcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Apricot Jelly
1o oz (300g) apricots, pitted
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Almond Sponge Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
White Chocolate Almond Crunch
2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
1/4 cup (60g) dried apricots
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
Caramelized White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 1/2 cup (360g) whipping cream (35% fat), chilled
2 tsp (8g) gelatin powder
3 tbsp (45 ml) cold water
White Chocolate Decoration
2.5 oz (70g) white chocolate
1 oz (30g) white chocolate, for tempering
edible gold paint
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Raspberry Almond Thimble Cakes | ENTERTAINING WITH BETH
Learn how to make my homemade Raspberry Almond Thimble cakes. One of my favorite easy recipes for any baby or bridal shower!
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BETH’S RASPBERRY ALMOND THIMBLE CAKE RECIPE
Makes 24 Thimble Cakes (or 12 regular sized muffins)
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¾ cup (150 g) sugar
2 eggs
¼ cup (60 ml) water
1 tsp (5 ml) almond extract
1 ½ cups (180 g) all purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
¼ cup (60 ml) raspberry jam
¼ cup (60 ml) sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a mini cheesecake pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add water and almond extract stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently.
Scoop out batter into wells, filling about half way. Pipe raspberry jam in the center. Just a small dollop. Top with almonds.
Bake at 350 for 22 mins. Allow to cool and dust with powdered sugar. Serve with a cup of tea!