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 2 8-ounce containers frozen nondairy topping, thawed, whipped as directed


Apricot Cake And Berry Compote Trifles, Recipe

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