Apricot gateau
An apricot gateau, which combines the flavour of apricot with cream cheese with great success, is a good sweet for serving for a buffet-type meal. To make an 8-inch cake you will need:— 1 large can of apricot halves or lib apricots, cooked in syrup 3 tablespoons butter I cup crushed cereu. flakes 1 tablespoon sugar 2 tablespoons chopped walnuts 2 tablespoons evaporated milk 1 packet Butter Cake Mix 1 egg. For the topping: Boz cream cheese 6 tablespoons evaporated milk 4 tablespoons icing sugar Vanilla essence.
Method: Melt 3 tablespoons butter in small pan and add the cereal crumbs, sugar, chopped walnuts and evaporated milk. Pour this over the base of a greased 8-inch cake tin. Drain the apricots, either cooked or tinned, and arrange cut side down on top of mixture. Prepare the Cake-mix as directed on the packet using the egg, and pour this carefully over the apricots. Bake at 350 deg for 35-40 minutes. Allow to cool before turning out on to serving dish. Top with following mixture: Blend the cream cheese with the evaporated milk and beat very well, gradually adding the icing sugar. Flavour to taste with vanilla. Chill well.
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https://paperspast.natlib.govt.nz/newspapers/CHP19740219.2.50.6
Bibliographic details
Press, Volume CXIV, Issue 33463, 19 February 1974, Page 7
Word Count
198Apricot gateau Press, Volume CXIV, Issue 33463, 19 February 1974, Page 7
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Acknowledgements
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