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Apricot Coconut Torte

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Ingredients
  Coconut cookie 24
  Dried apricots 4 Cup (64 tbs)
  Water 3 1⁄2 Cup (56 tbs)
  Unflavored gelatin envelope 2 Tablespoon (2 Envelopes)
  Unsalted butter 1 1⁄2 Cup (24 tbs)
  Confectioners sugar 1 1⁄2 Cup (24 tbs)
  Eggs 6 , separated
  Grated orange rind 1 (Rind Of 1 Orange)
  Lemon 1 , rind grated and juiced
  Salt 1⁄8 Teaspoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
  Canned unpeeled apricot halves 17 Ounce, well drained
  Chopped pistachio nuts 1 Teaspoon
Directions

Crumble coconut cookies and sprinkle 1/2 cup on the bottom of deep 9-inch spring-form pan.
Cook apricots in 3 cups water until tender and water is absorbed.
Force through sieve or ricer, or puree in blender.
Cool.
Soften gelatin in 1/2 cup cold water.
Dissolve over hot water or very low heat.
Stir into apricots.
Cream butter, add confectioners' sugar, and beat until blended.
Beat in egg yolks, one at a time.
Then beat in apricots, orange and lemon rinds, and lemon juice.
Add salt to egg whites and beat until foamy.
Gradually add granulated sugar and beat until stiff, but not dry.
Fold into apricot mixture.
Pour about one fourth of mixture into pan.
Add a layer of crumbled cookies and continue alternating ingredients until all are used.
Chill overnight.
Remove to a serving plate, leaving cake on pan base, if preferred.
Garnish with whipped cream, apricot halves and chopped nuts.
Makes 12 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Cook Time: 
10 Minutes
Servings: 
12

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