Apricot Cream Cake Recipe
Are you looking for a special Apricot Cream Cake recipe? Stock up on Fruits as you will want to make this Apricot Cream Cake time and again. A lip-smacking Side Dish, this Apricot Cream Cake completes your spread. This Apricot Cream Cake is too good to be missed.
Ingredients
In Directions
Directions
Roll 1 part Potato Refrigerator Dough (page 139) into 15 inch circle; place over greased 9 inch ring mold.
Fit dough into ring mold (outer edge of circle will come to rim of mold).
Spoon Cream Cheese Filling (below) on dough.
Lap edge of circle over filling; seal to inside ring of dough.
Cut a cross in dough which covers the center of mold.
Fold each triangle formed back over ring and pinch each point to the dough to seal securely.
Let rise until double, about 1 1/2 hours.
Heat oven to 350°.
Bake 30 minutes.
Remove Apricot Cream Cake from pan; place top side up on serving plate.
Heat 1/2 cup apricot jam until melted; spoon on ring.
Sift 1 tablespoon confectioners' sugar on top.
Fit dough into ring mold (outer edge of circle will come to rim of mold).
Spoon Cream Cheese Filling (below) on dough.
Lap edge of circle over filling; seal to inside ring of dough.
Cut a cross in dough which covers the center of mold.
Fold each triangle formed back over ring and pinch each point to the dough to seal securely.
Let rise until double, about 1 1/2 hours.
Heat oven to 350°.
Bake 30 minutes.
Remove Apricot Cream Cake from pan; place top side up on serving plate.
Heat 1/2 cup apricot jam until melted; spoon on ring.
Sift 1 tablespoon confectioners' sugar on top.
