Apricot Filling and Frosting for Angel Food Cakes
3 Reviews- Prep: 20 min
- Cook: 10 min
- Ready In: 1 hr 30 min
“This is a great recipe to fill and frost angel food cake, especially in the summer months.” - by Carol
Ingredients
Adjust Servings
Original recipe yields 1 - 9 or 10 inch tube cake
Directions
- Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
- Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
- Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
Nutrition
Amount Per Serving (12 total)
- Calories
- 149 cal
- 7%
- Fat
- 7.4 g
- 11%
- Carbs
- 20.9 g
- 7%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I put the softened apricots in the blender along with the gelatin. Then took it out and folded it into whipped cream. Wonderful! I used this filling recipe to frost and fill the Boscobel Beach Ginger ..." See moreCake also on this site. Made a second cake for my fav charity's first ever CAKE AUCTION! The crowd loved it. The cake made $44.00 for our auction. Thanks so much, Carol."
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