Apricot Filled Cake Roll Recipes

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APRICOT FILLED CAKE ROLL



Apricot Filled Cake Roll image

A white cake filled with creamy apricot curd covered with a cream cheese frosting and crushed cashew and toasted coconut garnishing the cake. Apricot curd is a take off of lemon curd which is a spread of choice in England and Scotland, and originated in Portugal. For ease this can be made as a layer cake filled and frosted.

Provided by Rita1652

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 19

6 ounces dried apricots, diced
1/3 cup peach white wine
1 cup sugar
2 eggs, lightly beaten
3 egg yolks, lightly beaten
1 lemon, juice and zest of
3 ounces sweet butter
1 (18 1/4 ounce) box white cake mix
1 1/3 cups lemonade
2 tablespoons oil
3 large egg whites
1 lemon, zest of
8 ounces softened cream cheese
8 tablespoons softened sweet butter
1 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1/4 cup toasted coconut flakes
1/2 cup rough chopped toasted cashews

Steps:

  • Apricot Curd:.
  • Heat apricots and wine for 1 minute in microwave oven.
  • Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
  • Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
  • Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
  • Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
  • Cake:.
  • Preheat oven to 350°F.
  • Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
  • Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
  • Do not over bake.
  • Frosting:.
  • In a food processor process till smooth, airy and creamy.
  • Assembly:.
  • Immediately turn cake out onto towel.
  • Sprinkle with confectioners' sugar.
  • Roll cake along with towel.
  • Cool.
  • Unroll.
  • Spread with apricot curd.
  • Roll again.
  • Wrap with plastic wrap.
  • Cool.
  • Unwrap and place seam side down on cookie sheet.
  • Spread frost over roll and garnish with coconut and cashews.

APRICOT JELLY ROLL WITH WHITE CHOCOLATE



Apricot Jelly Roll with White Chocolate image

This jelly roll recipe uses the moistest and richest of all sponges--the chiffon cake--as the platform for a filling of apricot and mascarpone cream. The trick to getting the perfect spiral without breaking the cake is to "train" it by rolling it in a tea towel while still warm, forming a rolled memory while it cools. Then the cake can be filled and re-rolled easily.

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 17

1 cup cake flour
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon kosher salt
3 large egg yolks plus 4 large egg whites, at room temperature, kept separately
1/3 cup whole milk
1/4 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 teaspoon cream of tartar
6 to 8 drops yellow food coloring
Unsalted butter or vegetable shortening, for the pan
1/4 cup confectioners' sugar, for rolling
1 cup apricot jam
1 cup chopped white chocolate
1 cup mascarpone
1/2 cup sifted confectioners' sugar
1/2 cup white chocolate curls

Steps:

  • Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil.
  • For the chiffon cake: In a medium bowl, whisk together the cake flour and 1/4 cup of the sugar. Add the baking powder and salt to the bowl and whisk together. Set aside.
  • In a separate bowl, whisk together the 3 egg yolks, milk, vegetable oil and vanilla until combined.
  • Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Fold in the yellow food coloring to reach the desired color. Set aside.
  • Meanwhile, add the 4 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 1/2 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
  • With a rubber spatula, incorporate a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
  • Line a quarter sheet pan with parchment paper and butter the parchment and the sides of the pan. Pour in the cake batter and smooth out to fill all the corners. Bake until a cake tester comes out clean, about 15 minutes.
  • While the cake is baking, prepare your fillings: Melt the white chocolate in a medium heatproof bowl set over a small saucepan of simmering water (don't let the bowl touch the water). When the chocolate is melted, allow it to cool slightly and whisk in the mascarpone and confectioners' sugar. Remove one cup of this mixture and add to a piping bag fitted with a star tip.
  • Before the cake comes out of the oven, dust a tea towel larger than the pan with a nice layer of confectioners' sugar. When cake is done, using a knife, loosen the sides of the cake from the pan. While the cake is still warm, invert it onto the prepared tea towel and carefully remove the parchment paper. Roll up the cake with the tea towel from short end to short end and move onto a wire rack and to cool, seam-side down, for 20 minutes.
  • While the cake is still somewhat warm, unroll it and smear the inside with a thick layer of apricot jam.
  • On top of the jam, add the mascarpone filling from the bowl (save what is in the piping bag for decorating at the end). Cover the jam with mascarpone filling from end to end.
  • Reroll the cake, removing the tea towel as you roll. Allow the cake to completely cool and set, seam-side down.
  • Decorate the cake by piping the remaining mascarpone mixture down center of the cake and around the base. Add white chocolate curls all over.

APRICOT CREAM SQUARES (USING CRESCENT ROLLS)



Apricot cream squares (using crescent rolls) image

A decadent dessert with flavorful apricot filling and cream cheese layers. Crescent rolls make it easy and oh so delicious!

Provided by Deb Crane

Categories     Other Desserts

Number Of Ingredients 9

3 tubes of crescent rolls (reduced fat is fine too)
2 pkg (8 ounce each) cream cheese
1 egg, yolk (save the egg white for the topping)
1 c sugar
1 tsp vanilla
12 oz apricot filling
FOR TOPPING
1 egg white
1/4 c sugar

Steps:

  • 1. Preheat oven to 350 degrees. In a mixer, blend cream cheese,egg yolk,sugar and vanilla. Set aside.
  • 2. I use a 16x11 inch jelly roll baking pan. In this pan, spread a tube and a half of crescent rolls evenly onto bottom of pan.
  • 3. Top bottom crescent layer with the can of apricot filling.
  • 4. Spread the cream cheese mixture on top of the apricot filling layer.
  • 5. Pat out the second tube and a half of crescent rolls to form a top crust and layer it on the top.
  • 6. Beat the egg white and sugar for the topping until blended. Spread this on top of the crescent roll topping to coat the entire top.
  • 7. Bake in a preheated 350 degree oven for 30-35 minutes, until nicely browned.
  • 8. NOTE: You can also leave out the apricot layer and add cinnamon sugar to the cream cheese layer and cinnamon sugar to the topping. Very good and how the recipe was originally given to me by a friend.

APRICOT LAYER CAKE



Apricot Layer Cake image

"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1 tablespoon grated orange zest
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
BROWNED BUTTER FROSTING:
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT KOLACHES



Apricot Kolaches image

Pastries as pretty as these make any gathering special. I like to bake them a day in advance because they do take some time to prepare-but guests agree they-re worth it!

Provided by Taste of Home

Time 55m

Yield About 4 dozen.

Number Of Ingredients 11

7-3/4 to 8-1/4 cups all-purpose flour
2/3 cup sugar
1 tablespoon active dry yeast
2 teaspoons salt
2-1/2 cups 2% milk
1 cup plus 2 tablespoons butter, cubed, divided
4 egg yolks
2 cans (12 ounces each) apricot cake and pastry filling
GLAZE:
3/4 cup confectioners' sugar
1 to 2 tablespoons water

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

APRICOT JAM CAKE



Apricot Jam Cake image

Apricot jam is a key ingredient in this recipe for people who like apricots and cake.

Provided by Irina

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
2 cups white sugar
3 large eggs
1 cup sour cream
1 (12 ounce) jar apricot preserves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
  • Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 58.5 g, Cholesterol 81.9 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 10.8 g, Sodium 139.3 mg, Sugar 39.1 g

APRICOT CAKE



Apricot Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/4 pound unsalted butter, at room temperature
3/4 cup flour
3/4 teaspoon baking powder
Pinch of salt
1 cup light-brown sugar
3 large eggs
1 teaspoon vanilla extract
4 large or 6 medium ripe apricots, pitted and cut in eighths, or other fruit like plums, peaches, nectarines or berries, or a mixture
2 tablespoons granulated sugar
Creme fraiche, whipped cream or vanilla frozen yogurt

Steps:

  • Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
  • Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
  • Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
  • Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram

APRICOT BREAKFAST ROLLS



Apricot Breakfast Rolls image

These whole wheat breakfast rolls are a real treat, with their hint of cinnamon and sweet glaze! "I came up with this original recipe while trying to make cinnamon rolls without using butter, margarine or oil," recalls Connie Knudtson, Joplin, Missouri. "It won first prize in the heart-healthy cooking contest at the Ozark Empire Fair one year."

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1 cup whole wheat flour
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1/2 teaspoon cold fat-free milk

Steps:

  • In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

Nutrition Facts : Calories 271 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

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