Apricot Filling and Frosting for Angel Food Cakes
Ingredients1 h 30 m servings 149 cals
- 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).
- 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.
- Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
Per Serving: 149 calories; 7.4 g fat; 20.9 g carbohydrates; 1.5 g protein; 27 mg cholesterol; 59 mg sodium. Full nutrition
ReviewsRead all reviews 3
I put the softened apricots in the blender along with the gelatin. Then took it out and folded it into whipped cream. Wonderful! I used this filling recipe to frost and fill the Boscobel Beach G...
I use this recipe as filling for my favorite recipe for carrot cake.. WOW! it's great! My husbands family Loves this cake, and their all gourmet cooks.