Made This Recipe? Add Your Photo
Prep1 hr 10 mins
Cook1 hr 10 mins
This dessert looks so beautiful layered in tall goblets - clear ones only. The leftover apricot puree is great on my Matzo Meal Pancakes. This is a very pretty presentation not just for Passover but for Easter as well! Have not allowed for chilling or cooling times.
- 1 (6 ounce) 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 teaspoon ginger (optional)
- 7 large eggs, separated
- 1 1⁄4 cups granulated sugar
- 1⁄2 cup honey
- 1⁄2 cup vegetable oil
- 3 tablespoons brandy
- 1 teaspoon kosher salt
MIXED BERRY COMPOTE
- 1⁄2 cup strawberry jam
- 1 tablespoon strawberry jam
- 3 tablespoons 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 ounce) containers frozen non-dairy topping, thawed
- 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*.
- 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.