Apricot Cake and Berry Compote Trifles

  • Active Time 45m
  • Total Time 7h 40m

8 servings

These desserts look beautiful layered in tall goblets. But honestly, if you're strapped for time, just cut the cake into wedges then spoon on compote and whipped topping. Leftover apricot puree is great on matzo meal latkes.


  • For the Apricot Puree:
  • 1 6-ounce package dried California apricots
  • 1 1/2 cups apricot nectar
  • 1/4 cup sugar
  • For the Cake:
  • 3/4 cup matzo cake meal
  • 1/3 cup potato starch
  • 1/4 teaspoon ground ginger
  • 7 large eggs, separated
  • 1 1/4 cups sugar
  • 1/2 cup honey
  • 1/2 cup vegetable oil
  • 3 tablespoons brandy
  • 1 teaspoon kosher salt
  • Mixed Berry Compote
  • 2 8-ounce containers frozen nondairy topping, thawed, whipped as directed

Companion recipe: Mixed Berry Compote



Bring all ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes. Transfer mixture to food processor; puree until smooth. Transfer to small bowl, cover and refrigerate.


Position rack just below center of oven and preheat to 350 degrees F. Whisk first 3 ingredients in small bowl to blend; set aside. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until very thick, about 6 minutes.

Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy. Beat in cake meal mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry. Fold whites into yolk mixture in 4 additions. Transfer batter to 10x4-inch angel food cake pan with removable center.

Bake cake until tester inserted near center comes out clean, about 55 minutes. Immediately, invert center tube of cake pan onto narrow-neck bottle. Cool cake completely.

Tip: Puree can be made 1 week ahead. Keep refrigerated.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4717

nutrition information per serving

658 calories; 19g total fat; 186mg cholesterol; 298mg sodium; 116g carbohydrates; 8g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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