Passover Apricot Cake and Berry Compote Trifles

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.

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 8 trifles

Ingredients

• APRICOT PUREE

• 1 (6 ounce) package  dried apricots
• 1 1⁄2 cups  apricot nectar
• 1⁄4 cup granulated sugar

• CAKE

• 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 1/2pint)  basket raspberries
• 3 (1/2pint)  baskets raspberries
• 1 (1/2pint)  basket blueberries
• 1 (1/2pint)  basket blackberry, halved if large

• CREAM

• 2 (8 ounce) containers frozen non-dairy topping, thawed

Directions

1. APRICOT PUREE:
2. Bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
3. Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
4. Transfer mixture to food processor; puree until smooth.
5. Transfer to small bowl, cover and refrigerate.
6. Do ahead tip*.
7. CAKE:
8. Position a rack just below center of oven and preheat to 350°F (180°C).
9. Whisk first 3 ingredients in small bowl to blend; set aside.
10. Using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
11. Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
12. Beat in cake meal mixture.
13. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
14. Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
15. Fold whites into yolk mixture in 4 additions.
16. Transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
17. Bake cake until tester inserted near center comes out clean, about 55 minutes.
18. Immediately, invert center of cake pan onto narrow neck bottle.
19. Cool cake completely.
20. Do ahead tip.**.
21. ASSEMBLY OF TRIFLES:
22. Cut around sides of pan and around center post to loosen cake; remove from pan.
23. Cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
24. Using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
25. In each of eight (12oz-16oz)goblets, place spoonful of compote.
26. Top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
27. Repeat layering 1 more time.
28. Refrigerate trifles up to 6 hours.
29. When ready to serve, top each trifle with a dollop of non-dairy whipped topping.
30. MIXED BERRY COMPOTE:
31. 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.).
32. Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
33. Whisk jam and remaining apricot puree in large bowl to blend.
34. Gently mix in all berries.
35. Let 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.