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Apricot Filling and Frosting for Angel Food Cakes

SUBMITTED BY: Carol

"This is a great recipe to fill and frost angel food cake, especially in the summer months."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  1 Hr 30 Min
Original recipe yield 1 - 9 or 10 inch tube cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 1 1/2 cups dried apricots, chopped
  • 2 tablespoons lemon juice
  • 1 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 cup heavy cream, whipped

DIRECTIONS

  1. Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
  2. Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
  3. Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2003 by MAGGIE MCGUIRE
I put the softened apricots in the blender along with the gelatin. Then took it out and folded... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2005 by DICKSIELEE
I followed this recipe as submitted. It is OK, but nothing special. MORE


 
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Nutritional Information
Apricot Filling and Frosting for Angel Food Cakes

Servings Per Recipe: 12

Amount Per Serving

Calories: 149

  • Total Fat: 7.4g
  • Cholesterol: 27mg
  • Sodium: 59mg
  • Total Carbs: 20.8g
  •     Dietary Fiber: 1.5g
  • Protein: 1.5g

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