Apricot Cake and Berry Compote Trifles


FOR THE APRICOT PUREE:1 6-ounce package dried California apricots 1 1/2 cups apricot nectar 1/4 cup sugar FOR THE CAKE: 3/4 cup matzo cake meal 1/3 cup potato starch 1/4 teaspoon ground ginger 7 large eggs, separated 1 1/4 cups sugar 1/2 cup honey 1/2 cup vegetable oil 3 tablespoons brandy 1 teaspoon kosher salt MIXED BERRY COMPOTE: 1/2 cup plus 1 tablespoon strawberry jam 3 tablespoons apricot puree 1 1/2 1-pint baskets strawberries, rinsed, hulled, cut into 1/2-inch pieces Three 1/2-pint baskets raspberries One 1/2-pint basket blueberries One 1/2-pint basket blackberries, halved if large 2 8-ounce containers frozen nondairy topping, thawed, whipped as directed


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