How to Make an Apricot Stack Cake
Want to know how to make a cake that's light and fluffy with a sweet apricot filling? Follow our simple steps to dessert perfection.
Today, we're preparing a beautiful and delicious Apricot Stack Cake. First, we'll make our Apricot filling. Start by draining the juice from the canned Apricot halves into a small sauce pan. Set those Apricot halves aside. Bring the syrup to boiling then remove it from the heat. Add the dried Apricots and let them stand for 15 minutes to soften. This will make them nice and plum. At this point, you can drain the syrup. Take the soften Apricots and add them to the bowl of a food processor along with the drained canned Apricots. Cover in process until smooth. Finish by stirring in a little honey and a peel of one lime. Set this mixture aside until ready to assemble. Now onto the cakes, in a large bowl add eggs, buttermilk and melted butter. Then, whisk them together. Add the flour, sugar, baking powder, baking soda and salt. Once all the dry ingredients are added, whisk them together until smooth. Pour about a half cup of the batter on to a hot lightly greased griddle. Spread the batter to about an 8-inch circle. Let that cook over medium heat from 1 to 2 minutes on each side until golden brown. Then, continue this process with the remaining batter. You'll make 6 to 8 circles. Time to get stacking, we'll use an 8-inch spring form pan to keep the edges of the cake uniform and even. Start by placing one of the cakes in the bottom of the pan. Spoon over about a 3rd of a cup of the Apricot filling and spread evenly over the cake. Repeat the stacking process with the remaining cakes and the Apricot filling finishing with the filling on top. Once the stacking process is complete, cover the cake and chill it overnight. Once the cake is chilled, remove from the pan and topped with whipped cream, additional Apricot halves and a drizzle of honey. And there you have it, the surprisingly simple cake only looks daunting to make.
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