SACHER TORTE
One day in 1832 when Austrian diplomat Klemens von Metternich demanded that his kitchen create a dessert to impress visiting dignitaries, his chef was out sick. Franz Sacher, a 16-year-old kitchen apprentice, used what he had on hand to create what would become the most well-known Viennese dessert: a dark chocolate sponge cake with apricot jam.
Provided by Food Network Kitchen
Time 2h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch springform pan; line the bottom with parchment paper. Butter the parchment and dust the bottom and sides with cake flour, tapping out the excess. Microwave the semisweet chocolate in a microwave-safe bowl, stirring every 30 seconds, until smooth; let cool.
- Meanwhile, sift the cake flour and salt into a medium bowl. Beat the butter and 3/4 cup confectioners' sugar in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until light, 1 to 2 minutes. Add the 6 egg yolks, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the melted chocolate. Add the flour mixture and beat until just combined.
- Beat the 4 egg whites in a separate large bowl with a mixer on medium speed until frothy, about 30 seconds. Add the remaining 2 tablespoons confectioners' sugar. Increase the speed to high and beat until the egg whites are stiff and glossy, about 1 more minute. Working in two batches, fold the egg whites into the batter with a rubber spatula until just combined. Spread the batter in the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a rack and let cool 10 minutes, then remove the springform ring and let the cake cool completely. Remove the cake from the bottom of the pan and cut in half horizontally using a long serrated knife.
- Make the filling: Combine 1/2 cup apricot jam, the granulated sugar and water in a small saucepan. Bring to a simmer, stirring, until the jam melts; strain through a fine-mesh sieve into a medium bowl and stir in the rum. Gradually brush about two-thirds of the syrup on the cut sides of the cake, allowing it to soak in. Remove any large pieces of fruit from the remaining 1/2 cup apricot jam; spread over the cut side of the bottom cake half and top with the remaining cake half, cut-side down. Brush the top and sides of the cake with the remaining syrup, allowing it to soak in.
- Make the glaze: Combine the corn syrup and water in a small saucepan and bring to a simmer over low heat, stirring to combine. Remove from the heat and add the bittersweet chocolate; stir until melted and smooth.
- Transfer the cake to a rack set over a baking sheet. Working in two or three batches, pour the glaze over the cake, allowing the excess to drip down the sides. Smooth the glaze with an offset spatula if needed. Refrigerate until the glaze is set, about 30 minutes. Serve with whipped cream.
PASSION-FRUIT GELéE WITH BASIL CREAM
Provided by Ruth Cousineau
Categories Milk/Cream Food Processor Dairy Herb Dessert Freeze/Chill Vegetarian Basil Summer Shower Passion Fruit Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make gelée:
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
- Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
- Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
- Make cream when gelée has set:
- Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
- Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
- Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.
APRICOT ALMOND GALETTE
This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit.
Provided by Ms. Munchie
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
- Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
- Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.6 g, Cholesterol 23.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 132.3 mg, Sugar 24.7 g
More about "apricot gelee recipes"
30 FRESH APRICOT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (12)Published Mar 25, 2021Category Recipe Roundup
- Breakfast Cookies with Apricots and Dates. If you’re looking for a healthy breakfast-on-the-go, these breakfast cookies are ideal. They take about an hour to make, so you’ll want to bake them the night before you need them.
- Apricot Scones. These buttery scones are light, flaky, and full of flavor. The most “exotic” ingredients in them are apricots and almond extract, but while the ingredients may be common, the taste is out of this world.
- Apricot Strawberry Smoothie. Requiring only five ingredients and 5 minutes to make, this smoothie is every Buffy the Vampire Slayer fan’s dream because it’s totally “five by five!”
- Apricot Almond Baked Oatmeal. This delicious baked oatmeal is for people whose favorite meal of the day is breakfast. It’s hot, filling, and will warm you up on a cold morning.
- Apricot Chicken. Whether you’re an Instant Pot, grill, slow cooker, or oven fan, you can easily make this delicious, nutritious apricot chicken. No matter how you cook it, though, it tastes incredible when done.
25 FRESH APRICOT DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jul 21, 2022Category Desserts, Recipe Roundup
- Apricot Crumble Squares. These apricot crumble squares are so good that it’s a crime to keep them to yourself! They have a buttery, crumbly texture packed with tart apricots.
- Apricot Crisp. Fresh apricot crisp is the perfect combination of sweet, tart, and crunchy. It’s like biting into a flavor bomb! Packed with sweet, juicy flavor and crisp oats, this dessert will leave you craving for more.
- Apricot Crisp Bars. Apricot crisp bars are the perfect way to bring a bit of summer into your heart. The sweet apricot filling is covered with a crunchy oat crust, making them delightful.
- Apricot Clafoutis. If you’ve never had clafoutis before, you’re missing out. This French dessert is made with delicious fruit coated with a creamy custard batter.
- Apricot Cobbler. Nothing beats the nostalgic feeling of eating a cobbler with the family. And this apricot cobbler recipe is no exception! It’s like a sweet, sticky mess of deliciousness that you can’t help but devour.
PLUM GALETTE - ONCE UPON A CHEF
From onceuponachef.com
APRICOT GLAZE (GELéE D'ABRICOT) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARDAMOM-SCENTED MILK CUSTARD WITH APRICOT GELéE …
From cookswithoutborders.com
APRICOT GELEE RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ICONIC I-5 REST STOP AND RESTAURANT BULLDOZED WITHOUT WARNING
From sfgate.com
ANY FRUIT TART RECIPE - THE WASHINGTON POST
From washingtonpost.com
HABANERO APRICOT JELLY SWEET AND SPICY - FLOUR ON MY FACE
From flouronmyface.com
OUR BEST APRICOT RECIPES - MARTHA STEWART
From marthastewart.com
APRICOT GELEE – RECIPES NETWORK
From recipenet.org
APRICOT RECIPES: 40 WAYS TO USE THIS FUZZY FRUIT | TASTE OF …
From tasteofhome.com
16 SWEET APRICOT RECIPES - BON APPéTIT RECIPE | BON …
From bonappetit.com
THEE BEST APRICOT GLAZED HAM RECIPE | THE RECIPE CRITIC
From therecipecritic.com
APRICOT GALETTE – LEITE'S CULINARIA
From leitesculinaria.com
BEST MACAROONS EVER RECIPE | PBS FOOD
From pbs.org
RECIPE: VANILLA BEAN PANNA COTTA WITH APRICOT GELéE
From jennuineblog.com
NIGEL SLATER’S RECIPES FOR RASPBERRY AND APRICOT SHORTCAKE, AND …
From theguardian.com
FRESH APRICOT GALETTE - THE BAKING WIZARD
From thebakingwizard.com
APRICOT GELEE RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
EASY PANNA COTTA RECIPE WITH RASPBERRY GELEE - FIFTEEN SPATULAS
From fifteenspatulas.com
RECIPE FOR APRICOT GELEE - CRABBIE RECIPES
From underspicycrab.com
RECIPE FOR APRICOT GELEE - MARLI AVE RECIPES
From marliave.com
You'll also love