Best 7 Apricot Raspberry Angel Torte Recipes

APRICOT & RASPBERRY TART

Steps:

• Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
• Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
• Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.

STREAMLINE HUNGARIAN TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.
• In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes.
• Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
• Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
• Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.

APRICOT-RASPBERRY TARTLETS

Steps:

• Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
• Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.

APRICOT TORTE

Steps:

• Preheat oven to 325 degrees. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
• Grease a 10-inch springform pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, whole almonds, and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.
• Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
• Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Passover Powdered Sugar.

APRICOT ALMOND LINZERTORTE

Steps:

• Make pastry:
• Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
• Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.
• Make filling:
• Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.
• Bake torte:
• Preheat oven to 350°F with rack in middle.
• Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
• Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
• Spread filling into crust with an offset spatula or back of a spoon.
• Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
• Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
• Before serving, remove side of pan and dust edge of torte with confectioners sugar.

RUSSIAN TORTE

Steps:

• To make pastry: Sift flour, add butter and mix like pie dough.
• Add egg yolks and then warmed milk/yeast mixture. Mix until dough pulls away from the bowl.
• Divide into 3 equal portions (eyeball it or if you are a perfectionist like me the balls will be about 12 oz. each!) Preheat oven to 350.
• Roll out one portion of dough (between sheets of parchment paper or greased/floured wax paper) into a rectangle to fit a 15x10x1-inch jellyroll pan. Remove dough from paper and press into the lightly greased pan.
• Combine nut filling ingredients. Reserve 1/4 cup for the topping. Sprinkle remaining nut filling onto the dough.
• Using the same method, roll out the 2nd portion of dough.
• Spread both cans of fruit over the 2nd layer of dough.
• Roll out 3rd portion of dough and place over the apricot filling. Bake at 350°F for 25 minutes. Meanwhile, make meringue by beating the 4 egg whites until stiff. Add sugar, beating until dissolved. When torte has baked 25 min, pull out and spread meringue over baked torte. Sprinkle with reserved nuts. Return to the oven for 10-20 minutes until lightly browned.
• Cut into diamond or square shapes when cooled. You can use other fruit fillings in place of the apricot.

CHOCOLATE-RASPBERRY ANGEL FOOD TORTE

Steps:

• Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.