Email to Linda Carnation      

scratch - Vanilla Buttercream Apricot Cake, (windblown cake)

Source of Recipe

cjhartlin


Recipe Introduction

from Canadian Living Entertaining Cookbook Special via above

List of Ingredients

scratch - Vanilla Buttercream Apricot Cake, (windblown cake)

3 eggs, separated
3/4 c cold water
1 c granulated sugar
1 2/3 c sifted cake and pastry flour
1 ts baking powder
1/2 ts vanilla extract
1/4 ts almond extract
1/4 ts cream of tartar
1 butter cream-recipe follows
1 apricot glaze-recipe follows

BUTTERCREAM:
1/2 c unsalted butter
1 c sifted icing sugar
1 egg yolk
2 tb apricot liqueur, orange
-juice or rum
1 ts vanilla

APRICOT GLAZE:
1 1/2 c dried apricots
1 1/2 c water
1 ts grated orange rind
1/2 c granulated sugar
1 tb apricot liqueur or orange
-juice


In large mixing bowl, beat together egg yolks and cold water on high
speed of electric mixer for 5 minutes or until they make a high foam
in bowl. Gradually add sugar, 2 tbsp. at a time, beating well after
each addition.
Sift together flour and baking powder. Blend into egg mixture at low
speed. Add vanilla and almond extracts.
In separate bowl, beat egg whites and cream of tartar until stiff
peaks form. Fold into batter. Pour into ungreased 9 inch tube pan.
Bake in 350 degrees F. for 35 to 40 minutes or until top springs
back when lightly touched. Turn pan upside down and let cake
hang until cool.
Meanwhile, prepare Butter Cream and Apricot Glaze.
Remove cake from pan. With serrated knife, carefully split cake
horizontally into 3 layers. Spread 1/3 of Apricot Glaze between each
layer, reserving remaining glaze for top.

Spread Butter Cream on sides of cooled cake. Pipe or spoon more
butter Cream to form rim around top edges; cover top with remaining
Apricot Glaze.

Butter Cream: Beat together butter and icing sugar until light and
fluffy. Add egg yolk and beat for 1 minute; beat in liqueur and
vanilla. If too soft to spread, beat over cold water until desired
consistency is reached. Use immediately. Makes about 1 cup.

Apricot Glaze: In saucepan, cook apricots, water and orange rind
until apricots are tender, about 20 minutes. Add sugar and cook for
10 minutes longer or until thickened. Puree in blender or food
processor. Add liqueur and let cool until spreadable. Makes 1 1/2
cup.
Makes 10 - 12 servings.


Recipe