Recipe Courtesy of Cooking.com.
These desserts look beautiful layered in tall goblets. But honestly, if you’re strapped for time, just cut the cake into wedges then spoon on compote and whipped topping. Leftover apricot puree is great on matzo meal latkes.
Since you can, make the Mixed Berry Compote 1 day ahead to allow flavors more time to develop. Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
Nutrition Facts
8 servings
Facts per Serving
Calories: 658 Fat, Total: 19g Carbohydrates, Total: 116g
Cholesterol: 186mg Sodium: 298mg Protein: 9g
Fiber: 8g % Cal. from Fat: 26% % Cal. from Carbs: 71%
Cooking.com Tip: Hulling strawberries can be a tedious chore without the proper tool. A strawberry huller makes easy prep work of this task, plucking the stems off effortlessly with just a gentle tug.
Ingredients
- 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
Preparation
- 1 FOR THE PUREE: Bring all ingredients to simmer in heavy medium 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.
- 2 Transfer mixture to food processor; puree until smooth. Transfer to small bowl, cover and refrigerate.
- 3 DO-AHEAD TIP: Can be made 1 week ahead. Keep refrigerated.
- 4 FOR THE CAKE: Position rack just below center of oven and preheat to 350ºF.
- 5 Whisk first 3 ingredients in small bowl to blend; set aside. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until very thick, about 6 minutes. Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
- 6 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 10x4-inch angel food cake pan with removable center.
- 7 Bake cake until tester inserted near center comes out clean, about 55 minutes. Immediately, invert center tube of cake pan onto narrow-neck bottle. Cool cake completely.
- 8 DO-AHEAD TIP: Cake can be prepared 2 days ahead. Cover pan tightly with foil and store cake upright at room temperature.
- 9 Cut around sides of pan and around center post to loosen cake; remove from pan. Cut cake, as needed, into even 1/2-to 3/4-inch thick slices (not wedges of uneven thickness). Using cookie cutter, cut out sixteen 2 1/2- to 3-inch rounds from cake slices. In each of eight 12- to 16-ounce goblets, place spoonful of compote. Top with 1 cake round, 1/4 cup compote and large spoonful of topping. Repeat layering 1 more time. Refrigerate trifles up to 6 hours.
- 10 MIXED BERRY COMPOTE: Whisk jam and apricot puree in large bowl to blend.
- 11 Gently mix in all berries. Let compote stand at room temperature at least 2 hours, tossing occasionally.
- 12 DO-AHEAD TIP: Can be made 1 day ahead. Cover and refrigerate
