2 hrs 20 mins
1 hr 10 mins
1 hr 10 mins
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Units: US | Metric
- 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
- 1APRICOT PUREE:.
- 2Bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
- 3Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
- 4Transfer mixture to food processor; puree until smooth.
- 5Transfer to small bowl, cover and refrigerate.
- 6Do ahead tip*.
- 8Position a rack just below center of oven and preheat to 350°F (180°C).
- 9Whisk first 3 ingredients in small bowl to blend; set aside.
- 10Using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
- 11Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
- 12Beat in cake meal mixture.
- 13Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
- 14Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
- 15Fold whites into yolk mixture in 4 additions.
- 16Transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
- 17Bake cake until tester inserted near center comes out clean, about 55 minutes.
- 18Immediately, invert center of cake pan onto narrow neck bottle.
- 19Cool cake completely.
- 20Do ahead tip.**.
- 21ASSEMBLY OF TRIFLES:.
- 22Cut around sides of pan and around center post to loosen cake; remove from pan.
- 23Cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
- 24Using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
- 25In each of eight (12oz-16oz)goblets, place spoonful of compote.
- 26Top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
- 27Repeat layering 1 more time.
- 28Refrigerate trifles up to 6 hours.
- 29When ready to serve, top each trifle with a dollop of non-dairy whipped topping.
- 30MIXED BERRY COMPOTE:.
- 31Make this 1 day ahead to allow flavors more time to develop(and of course to free up more of your time for other cooking.).
- 32Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
- 33Whisk jam and remaining apricot puree in large bowl to blend.
- 34Gently mix in all berries.
- 35Let compote stand at room temperature at least 2 hours, tossing occasionally.
- 36*Can be made 1 week ahead. Keep refrigerated.
- 37**Cake can be prepared 2 days ahead. Cover pan tightly with foil and store cake upright at room temperature.
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Nutritional Facts for Passover Apricot Cake and Berry Compote Trifles
Serving Size: 1 (453 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 900.4
- Calories from Fat 301
- Total Fat 33.4 g
- Saturated Fat 15.5 g
- Cholesterol 162.7 mg
- Sodium 316.0 mg
- Total Carbohydrate 143.4 g
- Dietary Fiber 12.0 g
- Sugars 110.0 g
- Protein 10.6 g