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Passover Apricot Cake and Berry Compote Trifles Recipe

Passover Apricot Cake and Berry Compote Trifles Recipe

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Passover Apricot Cake and Berry Compote Trifles

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Ingredients:

Serving

1 (6 oz) package dried apricots
1 1/2 cups apricot nectar
1/4 cup granulated sugar
3/4 cup matzo meal
1/3 cup potato starch
1/4 tsp ginger (optional)
7 large eggs, separated
1 1/4 cups granulated sugar
1/2 cup honey
1/2 cup vegetable oil
3 tbsp brandy
1 tsp kosher salt
1/2 cup strawberry jam
1 tbsp strawberry jam
3 tbsp apricot puree
1 (1 1/2 pint) basket raspberries
3 (1/2 pint) baskets raspberries
1 (1/2 pint) basket blueberries
1 (1/2 pint) basket blackberry, halved if large
2 (8 oz) containers frozen non-dairy topping, thawed

Directions:

APRICOT PUREE:.
Bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
Transfer mixture to food processor; puree until smooth.
Transfer to small bowl, cover and refrigerate.
Do ahead tip*.
CAKE:.
Position a rack just below center of oven and preheat to 350°F (180°C).
Whisk first 3 ingredients in small bowl to blend; set aside.
Using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
Beat in cake meal mixture.
Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
Fold whites into yolk mixture in 4 additions.
Transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
Bake cake until tester inserted near center comes out clean, about 55 minutes.
Immediately, invert center of cake pan onto narrow neck bottle.
Cool cake completely.
Do ahead tip.**.
ASSEMBLY OF TRIFLES:.
Cut around sides of pan and around center post to loosen cake; remove from pan.
Cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
Using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
In each of eight (12oz-16oz)goblets, place spoonful of compote.
Top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
Repeat layering 1 more time.
Refrigerate trifles up to 6 hours.
When ready to serve, top each trifle with a dollop of non-dairy whipped topping.
MIXED BERRY COMPOTE:.
Make this 1 day ahead to allow flavors more time to develop(and of course to free up more of your time for other cooking.).
Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
Whisk jam and remaining apricot puree in large bowl to blend.
Gently mix in all berries.
Let compote stand at room temperature at least 2 hours, tossing occasionally.
*Can be made 1 week ahead. Keep refrigerated.
**Cake can be prepared 2 days ahead. Cover pan tightly with foil and store cake upright at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	723.1 Kcal (3027 kJ)
Calories from fat	230.36 Kcal
		% Daily Value*
Total Fat	25.6g	39%
Cholesterol	162.75mg	54%
Sodium	333.54mg	14%
Potassium	167.34mg	4%
Total Carbs	117.72g	39%
Sugars	80.2g	321%
Dietary Fiber	8.14g	33%
Protein	9.2g	18%
Vitamin C	36.7mg	61%
Vitamin A	0.2mg	8%
Iron	3.9mg	22%
Calcium	61.4mg	6%

Amount Per 100 g
Calories	173.54 Kcal (727 kJ)
Calories from fat	55.28 Kcal
		% Daily Value*
Total Fat	6.14g	39%
Cholesterol	39.06mg	54%
Sodium	80.05mg	14%
Potassium	40.16mg	4%
Total Carbs	28.25g	39%
Sugars	19.25g	321%
Dietary Fiber	1.95g	33%
Protein	2.21g	18%
Vitamin C	8.8mg	61%
Vitamin A	0.1mg	8%
Iron	0.9mg	22%
Calcium	14.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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