Cake · Dessert

Sweet Cream Cake with an Apricot Filling and Whipped White Chocolate Frosting

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I started making this cake to use up leftover heavy cream and jam.  It turned into this elegant cake.  Make this for your upcoming holiday party and floor your guests with your mad baking skills !

Ingredients for the cake:

  • 2 eggs
  • 1 cup sugar
  • 1 2/3 cups sifted all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup heavy cream (35% butterfat)
  • 1 teaspoon vanilla

Preparation:

Beat eggs until thick and lemon colored; gradually beat in sugar. Sift together the dry ingredients. Stir in sifted dry ingredients alternately with the cream and vanilla. Beat well.

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Spread batter in 2 greased and floured round 8-inch cake pans. Bake at 350° for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

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Apricot Cream Filling:

  • 1/2 cup heavy whipping cream
  • 1/4 cup apricot jam
  • 1/2 teaspoon pure vanilla extract

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Whip the cream and jam with the extract till light and fluffy.  Set aside.

Whipped White Chocolate frosting:

  • 1 package of white chocolate pudding mix
  • 12 oz tub of thawed whipped topping

Mix the pudding mix with a completely thawed whipped topping till light and smooth.

Assembly:

Spread the apricot filling between the two cake layers evenly.  Please make sure the cake has cooled completely.

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Frost the cake with the whipped topping and decorate the edges with slivered almonds.  Walnuts would work too.  Enjoy !

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13 thoughts on “Sweet Cream Cake with an Apricot Filling and Whipped White Chocolate Frosting

  1. Wow. that looks good–and easy to make to boot! I have never heard of white chocolate pudding mix. I’ve beaten vanilla instant pudding mix into fresh whipping cream for a little more substantial and tasty filling for cakes and pastries. Have to look for white chocolate now!

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