Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl. Combine 1/2 cup sugar, 2 egg whites, cream of tartar and 3 tablespoons water in a metal mixing bowl large enough to fit over the saucepan. Gradually increase mixer speed to high and beat until soft peaks form. Slide a thin spatula under the layers to release them from the paper. Remove the pan's outer ring, then smooth the sides with a knife. Bring about 1 inch of water to a simmer in a saucepan. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. 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 . 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 … Made a second cake for my fav charity's first ever CAKE AUCTION! Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender. 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). Separate 3 eggs into 2 mixing bowls. Crecipe.com deliver fine selection of quality Apricot mousse filling recipes equipped with ratings, reviews and mixing tips. Bring to a boil, reduce the heat to low and simmer, covered, just until the apricots are tender, 20 to 30 minutes. Source(s): Pastry student - work at a custom cake shop. Refrigerate until the mousse is set, about 6 hours. Preheat to 325 degrees F. Line 2 large baking sheets with parchment paper. Offers may be subject to change without notice. Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil. Swiss and salami have had their day. The crowd loved it. Top with half of the remaining mousse. When the cake is cool, make the apricot glaze. Sift one-third of the cake flour on top; fold in the whites and flour until nearly combined. Remove the plastic wrap from the cake. Spread about 1/3 cup Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. Then I put fresh strawberries and blueberries on it. Add to the apricot mixture in bowl, stirring until well-blended. Christian Dior’s Apricot Mousse. Carrot Cake with Apricot Filling submitted by muttandchops Trace the circles with your finger.). Here's a recipe for the Costco mousse filling: (Think they pair carrot cake w/apricot mousse filling). Beat on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 3 minutes. 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. Run a knife around the outside of the cake to release it from the pan. Remove from oven and cool in pans for 5 minutes. Heavenly Almond-Apricot Layer Cake Recipe - BettyCrocker.com In addition, the Vizyon Fruit pastry fillings can also be used for filling, decorating and flavouring through the layers of your cakes and in your pastry products. Covered … 1 decade ago. 1. Filling: • 1 cup of heavy whipping cream • 1 cup of milk • 1 large package of jello instant vanilla pudding • 8 to 9oz Apricot Preserves Directions In Medium bowl, mix all ingredients well until smooth consistency. this link is to an external site that may or may not meet accessibility guidelines. 0 0. Spread about 3/4 cups frosting on the sides of tier and about 1/3 cup frosting over the top. May 22, 2013 - Filling: • 1 cup of heavy whipping cream • 1 cup of milk • 1 large package of jello instant vanilla pudding • 8 to 9oz Apricot Preserves ... More information Apricot Mousse Filling for carrot cake 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! Top with a big dollop the apricot filling spread evenly. ... WOW this is an excellent recipe! Add vanilla. Puree along with any remaining liquid in a food processor fitted with a steel blade. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes. Cover with kitchen towels and let cool to room temperature. Set the bowl over the gently simmering water and beat with an electric mixer on low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140 degrees F. (This will take 2 to 3 minutes.) Add cream of tartar and salt to the egg whites and beat on low speed until frothy. Source: EatingWell Magazine, May/June 1996. Apricot mousse. 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. Thanks. 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. Melt the preserves in a small saucepan over low heat. Wash and dry the beaters. Invisigoth. Fold the apricot mixture into the whipped cream using a rubber spatula. Return to the refrigerator briefly to set the preserves. Gradually beat 1/2 cup sugar into the yolks with an electric mixer. Good appetite! 22 %. Brush it with about one-third of the soaking liquid. The cake made 44.00 for our auction. 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. Add genuine fruit taste and flavour from the pastry filling. 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. (If mixture sets up too much, whisk it until it becomes like pudding again.) Total Carbohydrate 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. I put the softened apricots in the blender along with the gelatin. I used this filling recipe to frost and fill the Boscobel Beach Ginger Cake also on this site. Cover the cake with a piece of plastic wrap that has been coated with cooking spray. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Blueberry Apricot Mousse Cake 6" $22.00 | 10” $38.00. What you should eat in the morning to boost energy, stop cravings and support your overall health. All Right Reserved. Wonderful! Remove from pans, place on waxed paper or wire racks and allow to cool completely before filling and frosting. Cook over low heat 10 minutes, stirring until gelatin dissolves. 67.8 g Info. Repeat with remaining cake, syrup and mousse. Add Grand Marnier, lemon … Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Vizyon Apricot Fruit Filling is perfect to use with pastries, cookies, cakes, pies and similar bakery products. Immediately slide the layers, still resting on the paper, onto a counter. Top with a second cake layer and brush with half of the remaining soaking liquid. Best Layer Cake Filling Ideas and Recipes. Whip to stiff peaks. Hey it's Foodie Friday at Designs by Gollum! Apricot mousse cake filling recipe. Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days. Repeat with remaining cake, syrup and mousse. Lv 7. Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Add gelatin mixture to apricot mixture in blender, and process until smooth. Turn the paper over (the lines will show through). To make apricot mousse: Put lemon juice in a small bowl and sprinkle with gelatin; set aside to soften. I used my hand mixer and beat for about 3 minutes or until it looks like mousse. Get full Apricot Mousse Filling Recipe ingredients, how-to directions, calories and nutrition review. 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 Easy to make and SO delicious! Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender. Refrigerate for 2 hours or until set. Orange curd or orange flavored pastry cream. Here we layer sponge cake with apricot mousse for a beautiful presentation. Add gelatin mixture to apricot mixture in blender, and process until smooth. Top with another 6-inch cake layer. EatingWell may receive compensation for some links to products and services on this website. Whisk about one-fourth of the meringue into the cooled apricot puree, then fold in the remaining meringue. Get one of our Apricot mousse cake filling recipe and prepare delicious and healthy treat for your family or friends. Place the cake in the fridge for 15 minutes, so the layers hold together. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form. Spread the top layer of mousse as smooth and even as possible with a small metal spatula. Bake until the layers are golden and firm when lightly pressed, 12 to 15 minutes, switching the positions of the sheets midway through baking. Brush it with about one-third of the soaking liquid. Sacher Torte is one of the most famous cakes around the world. *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 Beat egg white mixture at medium speed of a mixer 7 minutes. Apricot mousse filling recipe. Carefully wrap the layer with plastic wrap; place the tier in … Add the fourth white to the bowl of whites. Strain glaze through a sieve, using a spatula to push on the solids. Whip the cream and fold it into the apricot mixture. GET THE RECIPE. To make the quark cream, soften the gelatine in cold water. ... A gingerbread cake would be good with a vanilla cream filling. Tie with a ribbon, then fill the top of the cake with fruits and berries. Set a fine sieve over a bowl, transfer the apricot puree to the sieve and work it through with a rubber spatula; discard any coarse pulp that remains. Wring the gelatine out well and place in a small pot along with the Grand Marnier and allow to dissolve. Use gentle strokes as to not deflate the mixture. Ingredients. Combine apricots and apricot nectar in a saucepan. Let the puree cool to room temperature. Remove bowl from simmering water; beat in vanilla. Add to the apricot mixture in bowl, stirring until well-blended. But since you're making the filling, I think pineapple would also be tasty. Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Repeat with another third of the whites and flour, and then the final third. Place the cake on a wire rack, pour over the glaze and smooth with a palette knife. Get one of our Apricot mousse filling recipe and prepare delicious and healthy treat for your family or friends. Sour cream instead of oil shaves off some calories. Let cool slightly, then pour through a small strainer onto the top of the cake, pressing on the preserves to extract all the liquid. Sprinkle in the remaining 1 tablespoon sugar and continue beating until stiff but not dry peaks form. 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. Im trying to make an apricot flavored mousse. The cake center will sink, leaving you with a flat surface. To assemble cake: To make a soaking liquid, combine Amaretto (or other liqueur) and the remaining 1/4 cup water in a small bowl. A moist and flavorful carrot cake with a tangy apricot filling. Chocolate cake with peanut butter filling is really good. Garnish with apricot roses and fresh mint sprigs. 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. 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. Coat a 9-inch springform pan with cooking spray. Top with a second cake layer and brush with half of the remaining soaking liquid. Remove bowl from ice. Spoon one-third of the beaten egg whites onto the egg-yolk mixture. 3 3 large eggs, at room temperature (see Tip), ½ tablespoon 1/2 cup plus 1 tablespoon sugar, divided, 2 ½ teaspoons 2 1/2 teaspoons (1 envelope) plain gelatin, 3 tablespoons 3 tablespoons plus 1/4 cup water, divided, ¼ cup 1/4 cup Amaretto, or other almond-flavored liqueur, ¾ cup apricot preserves, preferably all-fruit, 1 Apricot roses, and fresh mint sprigs for garnish, © 2020 EatingWell.com is part of the Allrecipes Food Group. Mix together the quark, yogurt, apricot puree, lemon juice and sugar. Learn how to cook great Apricot mousse cake filling . Thanks so much for sharing this recipe. Immediately transfer the hot apricots and liquid and the softened gelatin to a food processor; puree until as smooth as possible. Flourless white chocolate almond cake topped with a layer of blueberry and apricot mousse. Lightly coat the paper with cooking spray. Continue until you have used all four layers. 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