PASSOVER ORANGE-APRICOT LAYER CAKE
Steps:
- APRICOT PUREE: Combine dried apricots and orange juice in a small saucepan. Bring to a boil. Cover tightly and simmer over low heat until apricots are very tender, about 15 minutes. Transfer mixture to a food processor. Add sugar and puree until smooth. Can be prepared up to 3 days ahead. CAKE: Position rack in bottom third of oven. Preheat oven to 325 degrees. Using electric mixer, beat 1/2 cup sugar, egg yolks, oil, orange peel and 1/3 cup apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat in matzo cake meal and potato starch. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture. Gently fold in remaining whites in 3 additions. Transfer batter to ungreased 10-inch diameter springform pan. Bake cake until tester inserted in center comes out clean, about 43 minutes. Cool cake in pan on rack (cake will sink slightly). FOR FROSTING: Meanwhile, stir chocolate and margarine in saucepan over low heat until melted and smooth. Whisk in 3 tablespoons apricot puree. Remove from heat. Let stand until thickened but still spreadable, about 2 hours. Cut around cake sides; remove pan rim. Cut cake horizontally in half to form two layers, leaving bottom layer on pan bottom. Place top layer, cut side up, on plate. Spread bottom layer with 1 cup apricot puree. Spread 3/4 cup chocolate frosting on cut side of top layer. Place top layer, chocolate side down, on apricot filling. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least one hour. Can be made one day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving (this is critical).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love