Apricot Bavarian Recipes

APRIKOSENKUCHEN: GERMAN APRICOT CAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Coat pan with cooking spray and set aside.
• In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar.
• Beat in eggs, one at a time.
• Mix in lemon zest .
• In a separate small bowl, mix together the flour with the baking powder and salt.
• Beat into the egg mixture.
• Add the buttermilk and mix well.
• Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.
• Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
• Serve with sweetened whipped cream, if desired.

APRICOT BAVARIAN

Steps:

• Spray a 8-inch ring mold with nonfat cooking spray. (Use one with a fairly large center opening so a bowl can be set in center of unmolded Bavarian).
• Cook apricots in orange juice concentrate, in small saucepan, until tender.
• Sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes.
• Place cup in small saucepan with hot water and set over moderate heat, until gelatin dissolves, about 5 minutes. Stir gelatin occasionally.
• Put apricot-orange mixture, 3/4 cup sugar, gelatin mix, lemon juice and 1 1/2 cup yogurt in a blender. Blend well.
• Beat egg whites in bowl until frothy. While beating, gradually add 2 tablespoon sugar and beat until peaks form. Gently fold egg whites into apricot mixture. Do not over mix.
• Spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours.
• To serve, remove plastic and unmold onto plate. Arrange orange slices around outside and put remaining yogurt in a bowl and set in center of ring. Spoon yogurt beside each serving of Bavarian.

APRICOT BAVARIAN CREAM

Steps:

• Add boiling water to gelatin and stir until dissolved.
• Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
• When partially congealed, beat with a mixer until mixture is light and fluffy.
• Add fruit pulp; fold in whipped cream.
• Pour into individual molds and chill.
• Unmold and serve with Recipe #315983.