posted by Becky 03-20-103 7:43 PM
Apricot Bavarian Cake
1 angel food cake (10-inch)
1 (4 serving size) pkg orange Jello
1 c boiling water
1/2 c apricot nectar
1 c apricots
1 pt whipping cream
2 Tbsp sugar
slivers of dried apricots for top of cake
Dissolve Jello in boiling water. Add apricot nectar; cool.
Cover apricots with water, cook until soft. Cool, press through sieve. Add 3/4 cup apricot pulp to Jello mixture. Chill until almost set. Whip 1/2 pint whipping cream and fold into mixture. Chill until almost firm.
Cut cake crosswise into 3 layers, spread filling between layers. Chill several hours.
Whip remaining cream until stiff. Fold in sugar. Frost top and sides of cake. Decorate with slivers of apricots arranged in flower fashion on top of cake.
Apricot Sauce:
1 1/2 c apricot nectar
1/2 c sugar
1 tsp lemon juice
1/2 to 3/4 c dried apricots, quartered
Combine apricot nectar, sugar and lemon juice. Add apricots; cover and simmer for 20 to 25 minutes, until tender. Chill.
Apricot Bavarian Cake
3 oz pkg. lemon gelatin
1 c boiling water
1 c apricot juice
1 c apricot pulp
3/4 c heavy cream, whipped
Add boiling water to gelatin and stir until dissolved. Add fruit juice; mix thoroughly and chill. When partly thickened, beat with rotary beater until mixture is light and fluffy. Add fruit pulp, then fold in whipped cream. Pour into individual molds and chill.
Unmold and serve with apricot sauce.
Apricot Sauce:
3/4 c apricot pulp (made from canned apricots)
3/4 c heavy cream
sugar
Drain canned apricots; mash or put through sieve. Beat cream until stiff, add to apricot pulp and sweeten to taste.