PASSOVER--Orange Apricot Layer Cake with Chocolate Frosting

[Guest guest]

I was planning to format the Passover recipes from the April Bon Appetit

magazine, but someone on the mc-recipe list saved me the trouble! Here's one of

them:

 

 

* Exported from MasterCook *

 

Orange Apricot Layer Cake with Chocolate Frosting

 

Recipe By :Bon Appetit, April 2001

Serving Size : 12 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

APRICOT PUREE:

1 6-ounce package dried apricots

1 1/2 cups orange juice

6 tablespoons sugar

CAKE:

1 cup sugar

6 large egg yolks

1/3 cup vegetable oil

1 tablespoon grated orange peel

1/2 cup matzo cake meal

1/2 cup potato starch

6 large egg whites

1/2 teaspoon salt

FROSTING:

1 pound bittersweet (not unsweetened) or semisweet

chocolate -- chopped

1/2 cup unsalted pareve margarine -- 1 stick

dried apricots -- cut into triangles (optional)

grated orange peel -- optional

 

FOR APRICOT PUREE: Combine dried apricots and orange juice in small saucepan.

Bring to boil. Cover tightly and simmer over low heat until apricots are very

tender, about 15 minutes. Transfer mixture to processor. Add sugar and puree

until smooth. (Can be prepared 3 days ahead. Transfer to bowl; cover and chill.)

 

FOR CAKE: Position rack in bottom third of oven. Preheat oven to 325*F. Using

electric mixer, beat 1/2 cup sugar, egg yolks, oil, orange peel and 1/3 cup

apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat

in matzo cake meal and potato starch. Using clean dry beaters, beat whites and

salt in another large bowl until soft peaks form. Gradually add 1/2cup sugar;

beating until whites are stiff but not dry. Fold large spoonful of whites into

yolk mixture. Gently fold in remaining whites in 3 additions. Transfer batter to

ungreased 10-inch diameter springform pan. Bake cake until tester inserted into

center comes out clean, about 42 minutes. Cool cake in pan on rack (cake will

sink slightly).

 

FOR FROSTING: Meanwhile, stir chocolate and margarine in saucepan over low heat

until melted and smooth. Whisk in 3 tablespoons apricot puree. Remove from heat.

Let stand until thickened but still spreadable, about 2 hours.

 

Cut around cake sides; remove pan rim. Cut cake horizontally in half to form 2

layers, leaving bottom layer on pan bottom. Place top layer, cut side up, on

plate. Spread bottom layer with 2/3 cup apricot puree. Spread 1/2 cup chocolate

frosting on cut side of top layer. Place top layer, chocolate side down, on

apricot filling. Spread remaining frosting over top and sides of cake. Chill

until frosting sets, at least 1 hour. (Can be made 1 day ahead. Keep

refrigerated. Let stand 1 hour at room temperature before serving.) Garnish with

apricots and orange peel, if desired.

 

S(Mailing Lists):

" Marsha Yaren <myaren on15 Mar 2001 "

 

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Per Serving (excluding unknown items): 248 Calories; 9g Fat (30.6% calories from

fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 122mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1 1/2 Fat; 1 1/2

Other Carbohydrates.

 

NOTES : Posted to mc-recipe

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0