Mild Apricot Filling?

Years ago, my aunt brought a cake up for my mother's birthday. It was sooooo good I can still remember how it tasted: It was a white cake with an apricot filling and a white-chocolate ganache. I've tried to recreate the cake, and, while I have the ganache recipe, I still haven't found a good apricot filling. I'm pretty sure it was apricot (thought it could have been peach, but i'm really sure it's apricot), but the thing was: it was soooo sweet and mild. Usually, my family isn't into apricot, but because it was so mild we absolutely fell in love. Does anyone have a really mild, sweet apricot filling recipe I can use?

Mild Apricot Filling?
Maybe you could try the filling included in this recipe:



White Chocolate Layer Cake With Apricot Filling



Cake



8 ounces imported white chocolate, chopped

2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1/4 teaspoon salt

10 tablespoons unsalted butter, room temperature

1 1/3 cups sugar

4 large eggs

1 1/2 teaspoons vanilla extract

1 1/4 cups whole milk



Buttercream icing



1 1/4 lbs imported white chocolate, chopped

1 3/4 cups unsalted butter, plus

2 tablespoons unsalted butter, room temperature

2 teaspoons vanilla extract

2 cups powdered sugar, sifted



Assembly



1/2 cup water

1/4 cup sugar

1 1/2 lbs apricots, pitted, thinly sliced

1 cup walnuts, finely chopped

1/4 cup apricot preserves, melted



For cake:.



Preheat oven to 350°F Butter and flour two 9-inch round cake pans with 2-inch-high sides. Butter two 9-inch parchment paper rounds and place in pans, buttered side up. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.

Divide batter equally between pans, smoothing tops with spatula. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes (cakes will fall). Run small sharp knife around cake pan sides. Turn cakes out onto cardboard round or tart pan bottom; peel off parchment. Turn cakes right side up onto racks and cool completely.



For buttercream:.



Stir white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove white chocolate from over water. Let stand until cool but not set, about 20 minutes. Using electric mixer, beat butter in large bowl until fluffy. Beat in white chocolate and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread, about 45 minutes (frosting will be very soft).



For assembly:.



Boil 1/2 cup water and sugar in small saucepan over medium heat, stirring to dissolve sugar. Cool syrup.

Using serrated knife, cut each cake layer horizontally in half. Place 1 layer, cut side up, on 9-inch cardboard cake round or removable bottom of 9-inch tart pan and brush with 2 tablespoons sugar syrup. Spread 6 tablespoons buttercream over cake. Cover buttercream with single layer of sliced apricots. Spread 3 tablespoons buttercream over apricots; top with second cake layer, cut side up. Brush with 2 tablespoons sugar syrup, 6 tablespoons buttercream, apricots, and 3 tablespoons buttercream. Top with third cake layer, cut side up. Brush with 2 tablespoons syrup. Spread 6 tablespoons buttercream over cake; cover with apricots. Spread 3 tablespoons buttercream over apricots. Top with fourth layer, cut side down. Spread 1 cup buttercream over top and sides of cake (layer will be thin). Chill 1 hour. Spread remaining buttercream over top and sides of cake. Press chopped walnuts onto sides of cake. Cover top with remaining sliced apricots. Brush apricots with apricot preserves. Chill cake 1 hour. (Can be made 1 day ahead. Cover with cake dome and keep chilled. Let stand 3 hours at room temperature before serving.).
Reply:Try www.picktnproducts.org Tennessee made recipe.It's Soutern Goodness
Reply:Apricot Filling





1 1/2 cups dried apricots, lightly packed

1 cup water

? cup firmly packed brown sugar

? cup chopped or sliced almonds (optional)



1. In a saucepan, combine apricots and water. Simmer, covered, for 25 to 30 minutes, or until very soft and most of the water has evaporated.

2. Uncover if necessary for the last few minutes of cooking.

3. Remove from heat, mash, and stir in brown sugar.

4. Then stir in almonds if using.
Reply:White Chocolate Layer Cake with Apricot Filling



Cake:

8 ounces imported white chocolate, chopped

2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1/4 teaspoon salt

10 tablespoons unsalted butter, room temperature

1 1/3 cups sugar

4 large eggs

1 1/2 teaspoons vanilla extract

1 1/4 cups whole milk



Buttercream Icing:

1 1/4 lbs imported white chocolate, chopped

1 3/4 cups unsalted butter, plus

2 tablespoons unsalted butter, room temperature

2 teaspoons vanilla extract

2 cups powdered sugar, sifted



Assembly:

1/2 cup water

1/4 cup sugar

1 1/2 lbs apricots, pitted, thinly sliced

1 cup walnuts, finely chopped

1/4 cup apricot preserves, melted



For cake:

Preheat oven to 350°F Butter and flour two 9-inch round cake pans with 2-inch-high sides. Butter two 9-inch parchment paper rounds and place in pans, buttered side up. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.



Divide batter equally between pans, smoothing tops with spatula. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes (cakes will fall). Run small sharp knife around cake pan sides. Turn cakes out onto cardboard round or tart pan bottom; peel off parchment. Turn cakes right side up onto racks and cool completely.



For buttercream:

Stir white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove white chocolate from over water. Let stand until cool but not set, about 20 minutes. Using electric mixer, beat butter in large bowl until fluffy. Beat in white chocolate and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread, about 45 minutes (frosting will be very soft).



For assembly:

Boil 1/2 cup water and sugar in small saucepan over medium heat, stirring to dissolve sugar. Cool syrup.



Using serrated knife, cut each cake layer horizontally in half. Place 1 layer, cut side up, on 9-inch cardboard cake round or removable bottom of 9-inch tart pan and brush with 2 tablespoons sugar syrup. Spread 6 tablespoons buttercream over cake. Cover buttercream with single layer of sliced apricots. Spread 3 tablespoons buttercream over apricots.



Top with second cake layer, cut side up. Brush with 2 tablespoons sugar syrup, 6 tablespoons buttercream, apricots, and 3 tablespoons buttercream.



Top with third cake layer, cut side up. Brush with 2 tablespoons syrup. Spread 6 tablespoons buttercream over cake; cover with apricots. Spread 3 tablespoons buttercream over apricots.



Top with fourth layer, cut side down. Spread 1 cup buttercream over top and sides of cake (layer will be thin). Chill 1 hour.



Spread remaining buttercream over top and sides of cake. Press chopped walnuts onto sides of cake. Cover top with remaining sliced apricots. Brush apricots with apricot preserves. Chill cake 1 hour.



(Can be made 1 day ahead. Cover with cake dome and keep chilled. Let stand 3 hours at room temperature before serving.)



Enjoy! ~-~
Reply:If you are up to making it from scratch find a recipe for apricot butter. You can also contact bakery supply stores and ask if they have any. I worked in a bakery for years and the commercial product is excellent. The only problem is it usually comes in large cans. The only time I have found it in smaller quantities is at holiday time, usually with the cookie ingredients. Good luck, the cake sounds delicious.
Reply:Have you tried something like Smuckers Apricot jam?