Apricot Dream Cake

This delicious Apricot Dream Cake is light and fluffy and perfect for spring and Easter. The crust is made of home-made macaroon cookies.

A macaroon is a chewy cookie made with sugar, egg whites and coconut.

This recipe is from baker Susan Clark who owns Sweet Memories Cakes in Keller, Texas.

Apricot Dream Cake

Serves 12

  • 1/2 dozen coconut macaroons (recipe below)
  • 1 pound dried apricots
  • 3 1/4 cups water (for apricots)
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water (for gelatin)
  • 1 1/3 cups unsalted butter
  • 3 cups confectioners’ sugar, sifted
  • 6 eggs, separated
  • rind and juice of 1 lemon
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 1/2 cups heavy cream, whipped
  • 1 ounce can unpeeled apricot halves, well drained
  • chopped pecans, for garnish

Coconut Macaroons

20 to 22 cookies

  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt

Combine the coconut, condensed milk, and vanilla in a large bowl.

Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool.

Break macaroons into small pieces and press a layer onto the bottom of a deep, 9-Inch Springform Pan to form a crust. Macaroons should be sticky.

Cook apricots in water until fruit is tender. Whirl in blender and cool.

Pour gelatin into 1/2 cup cold water.

Stir and let stand for 5 minutes, then stir over hot water until dissolved.

Stir gelatin mixture into blended apricot mixture.

Beat butter until creamy. Add confectioners’ sugar and beat until blended. Beat in egg yolks, one at a time. Then beat in apricot mixture and lemon rind and juice.

In a separate bowl, beat egg whites with salt until foamy. Add granulated sugar and beat until stiff.

Fold egg white mixture into apricot mixture.

Pour about 1/4 of mixture into prepared pan. Add a layer of macaroon crumbs and continue to alternate layers, ending with crumbs. Chill overnight.

Remove from spring form pan. Garnish with whipped cream, apricot halves and chopped pecans.

Spring is in the air! And this light Apricot Dream Cake is perfect to serve! Enjoy and Happy Easter!

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About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!


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