Spread about 1/3 cup Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. 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. 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.) Hey it's Foodie Friday at Designs by Gollum! To make the quark cream, soften the gelatine in cold water. Covered … Add gelatin mixture to apricot mixture in blender, and process until smooth. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl. 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 . When the apricot mixture is fully dispersed into the cream, pour the mousse into footed dessert glasses or ramekins. Let cool slightly, then pour through a small strainer onto the top of the cake, pressing on the preserves to extract all the liquid. Immediately slide the layers, still resting on the paper, onto a counter. Wash and dry the beaters. Top with another 6-inch cake layer. Add to the apricot mixture in bowl, stirring until well-blended. Wonderful! Place the second cake layer on top followed by more apricot filling. Garnish with apricot roses and fresh mint sprigs. 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. Beat on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 3 minutes. Then took it out and folded it into whipped cream. ... WOW this is an excellent recipe! this link is to an external site that may or may not meet accessibility guidelines. In small saucepan place apricots and water and allow to stand, covered, 2 hours. Cover the cake with a piece of plastic wrap that has been coated with cooking spray. Best Layer Cake Filling Ideas and Recipes. Remove the plastic wrap from the cake. Bring to a boil, reduce the heat to low and simmer, covered, just until the apricots are tender, 20 to 30 minutes. Bring about 1 inch of water to a simmer in a saucepan. The crowd loved it. Add to the apricot mixture in bowl, stirring until well-blended. Carrot Cake with Apricot Filling submitted by muttandchops Whisk about one-fourth of the meringue into the cooled apricot puree, then fold in the remaining meringue. Repeat with remaining cake, syrup and mousse. Slide a thin spatula under the layers to release them from the paper. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Add gelatin mixture to apricot mixture in blender, and process until smooth. Using an 8-inch round cake pan as a guide, draw 3 circles on the parchment paper with a pencil. Carefully wrap the layer with plastic wrap; place the tier in … Im trying to make an apricot flavored mousse. Immediately transfer the hot apricots and liquid and the softened gelatin to a food processor; puree until as smooth as possible. Lightly coat the paper with cooking spray. Repeat with another third of the whites and flour, and then the final third. Lv 7. Add Grand Marnier, lemon … calicopurr on 6 Oct 2010 , 7:37pm. Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl). Combine apricots and apricot nectar in a saucepan. Learn how to cook great Apricot mousse cake filling . 1 decade ago. Flourless white chocolate almond cake topped with a layer of blueberry and apricot mousse. Remove bowl from simmering water; beat in vanilla. Preheat to 325 degrees F. Line 2 large baking sheets with parchment paper. I used this filling recipe to frost and fill the Boscobel Beach Ginger Cake also on this site. Turn the paper over (the lines will show through). Here we layer sponge cake with apricot mousse for a beautiful presentation. Top with a second cake layer and brush with half of the remaining soaking liquid. Tomorrow, the Apricot Mousse Filling followed by Thursday the Cream Cheese Icing and our finished cake! Good appetite! Vizyon Apricot Fruit Filling is perfect to use with pastries, cookies, cakes, pies and similar bakery products. Remove from pans, place on waxed paper or wire racks and allow to cool completely before filling and frosting. Top with a big dollop the apricot filling spread evenly. EatingWell may receive compensation for some links to products and services on this website. Get full Apricot Mousse Filling Recipe ingredients, how-to directions, calories and nutrition review. Remove the pan's outer ring, then smooth the sides with a knife. 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 … 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! Add cream of tartar and salt to the egg whites and beat on low speed until frothy. Gradually increase mixer speed to high and beat until soft peaks form. Repeat with remaining cake, syrup and mousse. 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.) But since you're making the filling, I think pineapple would also be tasty. Add the fourth white to the bowl of whites. The cake made 44.00 for our auction. Mix together the quark, yogurt, apricot puree, lemon juice and sugar. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender. Source: EatingWell Magazine, May/June 1996. Brush it with about one-third of the soaking liquid. Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Tie with a ribbon, then fill the top of the cake with fruits and berries. Cover with kitchen towels and let cool to room temperature. ... A gingerbread cake would be good with a vanilla cream filling. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form. Brush it with about one-third of the soaking liquid. 0 0. Remove from oven and cool in pans for 5 minutes. Coat a 9-inch springform pan with cooking spray. 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. Top with half of the remaining mousse. Let the puree cool to room temperature. Add vanilla. Strain glaze through a sieve, using a spatula to push on the solids. Ingredients. Sour cream instead of oil shaves off some calories. Remove bowl from ice. Source(s): Pastry student - work at a custom cake shop. 1. Bake until the layers are golden and firm when lightly pressed, 12 to 15 minutes, switching the positions of the sheets midway through baking. Apricot mousse cake filling recipe. A moist and flavorful carrot cake with a tangy apricot filling. 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. Use gentle strokes as to not deflate the mixture. Sacher Torte is one of the most famous cakes around the world. Get one of our Apricot mousse filling recipe and prepare delicious and healthy treat for your family or friends. 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. 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. Then I put fresh strawberries and blueberries on it. 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. To make sponge cake layers: Position racks in top third and middle of oven. Learn how to ace hot chocolate charcuterie boards! Tilt the cake so that the preserves cover the top. Trace the circles with your finger.). Gradually beat 1/2 cup sugar into the yolks with an electric mixer. 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 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 Beat egg white mixture at medium speed of a mixer 7 minutes. Top with a second cake layer and brush with half of the remaining soaking liquid. Place the cake in the fridge for 15 minutes, so the layers hold together. Crecipe.com deliver fine selection of quality Apricot mousse cake filling recipes equipped with ratings, reviews and mixing tips. I put the softened apricots in the blender along with the gelatin. Whip to stiff peaks. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender. Info. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes. Place the cake on a wire rack, pour over the glaze and smooth with a palette knife. Invisigoth. Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Spread the fruit with apricot glaze, then serve. Offers may be subject to change without notice. Melt the preserves in a small saucepan over low heat. Apricot mousse. Separate 3 eggs into 2 mixing bowls. Apricot mousse filling recipe. Swiss and salami have had their day. Refrigerate for 2 hours or until set. Heavenly Almond-Apricot Layer Cake Recipe - BettyCrocker.com Orange curd or orange flavored pastry cream. *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 Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days. 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. Blueberry Apricot Mousse Cake 6" $22.00 | 10” $38.00. 22 %. Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Crecipe.com deliver fine selection of quality Apricot mousse filling recipes equipped with ratings, reviews and mixing tips. Add genuine fruit taste and flavour from the pastry filling. Learn how to cook great Apricot mousse filling . Run a knife around the outside of the cake to release it from the pan. 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). GET THE RECIPE. Thanks so much for sharing this recipe. Spread about 3/4 cups frosting on the sides of tier and about 1/3 cup frosting over the top. (Alternatively, line the baking sheets with foil, coat with cooking spray and dust with flour. Total Carbohydrate When the cake is cool, make the apricot glaze. Here's a recipe for the Costco mousse filling: (Think they pair carrot cake w/apricot mousse filling). Christian Dior’s Apricot Mousse. Spread the top layer of mousse as smooth and even as possible with a small metal spatula. Top with half of the remaining mousse. Whip the cream and fold it into the apricot mixture. 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. 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. 67.8 g To decorate, transfer to a cake board or plate and stick white chocolate cigarellos round the edge of the cake. To assemble cake: To make a soaking liquid, combine Amaretto (or other liqueur) and the remaining 1/4 cup water in a small bowl. Get one of our Apricot mousse cake filling recipe and prepare delicious and healthy treat for your family or friends. Puree along with any remaining liquid in a food processor fitted with a steel blade. Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. 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. Sprinkle in the remaining 1 tablespoon sugar and continue beating until stiff but not dry peaks form. Made a second cake for my fav charity's first ever CAKE AUCTION! Chocolate cake with peanut butter filling is really good. To make apricot mousse: Put lemon juice in a small bowl and sprinkle with gelatin; set aside to soften. Fold the apricot mixture into the whipped cream using a rubber spatula. I did the vanilla mousse as a filling in a cake and covering the cake in it. Place a cake layer on the cake board or cake stand. All Right Reserved. Add the food color, if using. Refrigerate until the mousse is set, about 6 hours. Place bowl over another extra-large bowl filled with ice; let … Thanks. Wring the gelatine out well and place in a small pot along with the Grand Marnier and allow to dissolve. I used my hand mixer and beat for about 3 minutes or until it looks like mousse. Continue until you have used all four layers. 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. Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil. Return to the refrigerator briefly to set the preserves. Easy to make and SO delicious! Sift one-third of the cake flour on top; fold in the whites and flour until nearly combined. 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 Cook over low heat 10 minutes, stirring until gelatin dissolves. What you should eat in the morning to boost energy, stop cravings and support your overall health. 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