Passover Apricot Cake And Berry Compote Trifles

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 10 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 (6 ounce) package dried apricots
• 1 1/2 cups apricot nectar
• 1/4 cup granulated sugar
• 3/4 cup matzo meal
• 1/3 cup potato starch
• 1/4 teaspoon ginger (optional)
• 7 large eggs, separated
• 1 1/4 cups granulated sugar
• 1/2 cup honey
• 1/2 cup vegetable oil
• 3 tablespoons brandy
• 1 teaspoon kosher salt
• 1/2 cup strawberry jam
• 1 tablespoon strawberry jam
• 3 tablespoons apricot puree
• 1 (1 1/2 pint) basket raspberries
• 3 (1/2 pint) baskets raspberries
• 1 (1/2 pint) basket blueberries
• 1 (1/2 pint) basket blackberry, halved if large
• 2 (8 ounce) containers frozen non-dairy topping, thawed

Recipe

• 1 apricot puree:.
• 2 bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
• 3 reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
• 4 transfer mixture to food processor; puree until smooth.
• 5 transfer to small bowl, cover and refrigerate.
• 6 do ahead tip*.
• 7 cake:.
• 8 position a rack just below center of oven and preheat to 350°f (180°c).
• 9 whisk first 3 ingredients in small bowl to blend; set aside.
• 10 using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
• 11 gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
• 12 beat in cake meal mixture.
• 13 using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
• 14 gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
• 15 fold whites into yolk mixture in 4 additions.
• 16 transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
• 17 bake cake until tester inserted near center comes out clean, about 55 minutes.
• 18 immediately, invert center of cake pan onto narrow neck bottle.
• 19 cool cake completely.
• 20 do ahead tip.**.
• 21 assembly of trifles:.
• 22 cut around sides of pan and around center post to loosen cake; remove from pan.
• 23 cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
• 24 using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
• 25 in each of eight (12oz-16oz)goblets, place spoonful of compote.
• 26 top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
• 27 repeat layering 1 more time.
• 28 refrigerate trifles up to 6 hours.
• 29 when ready to serve, top each trifle with a dollop of non-dairy whipped topping.
• 30 mixed berry compote:.
• 31 make this 1 day ahead to allow flavors more time to develop(and of course to free up more of your time for other cooking.).
• 32 leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
• 33 whisk jam and remaining apricot puree in large bowl to blend.
• 34 gently mix in all berries.
• 35 let compote stand at room temperature at least 2 hours, tossing occasionally.
• 36 *can be made 1 week ahead. keep refrigerated.
• 37 **cake can be prepared 2 days ahead. cover pan tightly with foil and store cake upright at room temperature.