Good appetite! 326 calories; protein 5.3g; carbohydrates 67.2g; dietary fiber 1.9g; fat 4.1g; saturated fat 2g; cholesterol 64.7mg; vitamin a iu 934.5IU; vitamin c 5.5mg; folate 39.2mcg; calcium 43.1mg; iron 1.8mg; magnesium 8.8mg; potassium 373.1mg; sodium 81.8mg; thiamin 0.1mg. Cook over low heat 10 minutes, stirring until gelatin dissolves. The crowd loved it. Apricot mousse. Add gelatin mixture to apricot mixture in blender, and process until smooth. Place the cake in the fridge for 15 minutes, so the layers hold together. Brush it with about one-third of the soaking liquid. Remove bowl from simmering water; beat in vanilla. Remove from pans, place on waxed paper or wire racks and allow to cool completely before filling and frosting. Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes. Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. Melt the preserves in a small saucepan over low heat. Add vanilla. Place a cake layer on the cake board or cake stand. calicopurr on 6 Oct 2010 , 7:37pm. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Flourless white chocolate almond cake topped with a layer of blueberry and apricot mousse. Add to the apricot mixture in bowl, stirring until well-blended. A moist and flavorful carrot cake with a tangy apricot filling. Separate 3 eggs into 2 mixing bowls. Thanks. Get one of our Apricot mousse filling recipe and prepare delicious and healthy treat for your family or friends. Gradually increase mixer speed to high and beat until soft peaks form. Return to the refrigerator briefly to set the preserves. Spread one-third of the apricot mousse in an even layer on top, filling the gap between the cake and the side of the pan. Add to the apricot mixture in bowl, stirring until well-blended. Bring to a boil, reduce the heat to low and simmer, covered, just until the apricots are tender, 20 to 30 minutes. 1. Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl). Puree along with any remaining liquid in a food processor fitted with a steel blade. Cover with kitchen towels and let cool to room temperature. Tomorrow, the Apricot Mousse Filling followed by Thursday the Cream Cheese Icing and our finished cake! Trace the circles with your finger.). Set the bowl over the gently simmering water and beat with an electric mixer on low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140 degrees F. (This will take 2 to 3 minutes.) The cake center will sink, leaving you with a flat surface. Crecipe.com deliver fine selection of quality Apricot mousse cake filling recipes equipped with ratings, reviews and mixing tips. Hey it's Foodie Friday at Designs by Gollum! But since you're making the filling, I think pineapple would also be tasty. To make apricot mousse: Put lemon juice in a small bowl and sprinkle with gelatin; set aside to soften. I used my hand mixer and beat for about 3 minutes or until it looks like mousse. Place the cake on a wire rack, pour over the glaze and smooth with a palette knife. May 22, 2013 - Filling: • 1 cup of heavy whipping cream • 1 cup of milk • 1 large package of jello instant vanilla pudding • 8 to 9oz Apricot Preserves ... More information Apricot Mousse Filling for carrot cake Rate this Apricot Mousse Filling recipe with 4 1/2 cups fresh orange juice, divided, 4 cups dried whole apricots (about 16 oz), 4 (1/4 oz) envelopes unflavored gelatin, 4 large egg whites, 3 cups sugar, 1/2 cup water, 4 tsp light corn syrup, 2 tsp vanilla extract Tie with a ribbon, then fill the top of the cake with fruits and berries. Offers may be subject to change without notice. Learn how to ace hot chocolate charcuterie boards!