 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This yummy dessert is simple to assemble and oh-so-pretty, says Dorothy Pritchett of Wills Point, Texas. Ingredients:
6 eggs, separated |
1/2 cup plus 5 tablespoons sugar, divided |
1 cup king arthur unbleached all-purpose flour |
chocolate buttercream: |
1/4 cup sugar |
3 eggs plus 2 egg yolks |
1 teaspoon vanilla extract |
1 teaspoon instant coffee granules |
2 ounces semisweet chocolate |
1 cup butter, softened |
apricot filling: |
2 cans (17 ounces each) apricot halves, drained |
1 cup apricot preserves |
chocolate curls |
Directions:
1. In a large bowl, beat egg yolks and 1/2 cup sugar until thickened. In a small bowl, beat egg whites until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into yolk mixture. Gradually fold in flour.
2. Divide batter among three greased and floured 9-in. round baking pans. Bake at 350° for 15 minutes or until golden. Cool in pans for 5 minutes before removing to wire racks to cool.
3. For buttercream, in a small saucepan, whisk the sugar, eggs, yolks, vanilla and coffee. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely.
4. In a small bowl, cream butter until light and fluffy. Gradually add chocolate mixture; set aside. Finely chop apricots; drain and place in a bowl. Stir in preserves; set aside.
5. Split each cake into two horizontal layers; place one on a serving plate. Spread with 2/3 cup buttercream. Top with a cake layer and 2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate 3 hours before serving. Garnish with chocolate curls. Yield: 12 servings.
|
|