Apricot Coconut Torte
|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|
|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|
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.
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.
Remove to a serving plate, leaving cake on pan base, if preferred.
Garnish with whipped cream, apricot halves and chopped nuts.
Makes 12 servings.