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Angel Food: Apricot Bavarian Cake #1

Source of Recipe

by becky
1 angel food cake (10-inch)
1 (4 serving size) pkg orange Jello
1 c boiling water
1/2 c apricot nectar
1 c apricots
1 pt whipping cream
2 Tbsp sugar
slivers of dried apricots for top of cake


Dissolve Jello in boiling water. Add apricot nectar; cool.

Cover apricots with water, cook until soft. Cool, press through sieve. Add 3/4 cup apricot pulp to Jello mixture. Chill until almost set. Whip 1/2 pint whipping cream and fold into mixture. Chill until almost firm.

Cut cake crosswise into 3 layers, spread filling between layers. Chill several hours.

Whip remaining cream until stiff. Fold in sugar. Frost top and sides of cake. Decorate with slivers of apricots arranged in flower fashion on top of cake.

Apricot Sauce:
1 1/2 c apricot nectar
1/2 c sugar
1 tsp lemon juice
1/2 to 3/4 c dried apricots, quartered


Combine apricot nectar, sugar and lemon juice. Add apricots; cover and simmer for 20 to 25 minutes, until tender. Chill.