Apricot

Raspberry Apricot Coconut Squares

by
raspberry coconut squares from 5starcookies
raspberry coconut squares from 5starcookies

Are you coconut/jam fan?

If your answer is “YES” I have special treat for you.

Raspberry Apricot Coconut Square!

To make this recipe you will make the following:

-yellow base + jam + coconut meringue.

Raspberry Apricot Coconut Square

INGREDIENTS

Yellow Base

4 egg yolks

1 cup butter (cold and diced)

1/2 cup sugar

2cups flour

2 tsp baking powder

Jam Layer

3/4 cup apricot jam

3/4 cup raspberry jam

Coconut Meringue

4 egg whites

3/4 cup sugar

1 cup desiccated coconut

2 TBSP vanilla instant pudding

Optional: Chocolate for decoration

INSTRUCTIONS

Preheat oven to 350 F.

In a food processor, process 2 cups flour, 2tsp baking powder,1/2 cup sugar and cold, diced butter. (about 5 min)

Then add 4 egg yolks.

Process again until you get a ball of dough.

Press the dough into 13×11 baking pan with parchment paper.

Bake for 15 min.

Take out of the oven and cool for about 15 minutes.

Then spread 3/4 cup of apricot jam and 3/4 cup raspberry over the baked yellow base.

Beat 4 egg whites at medium speed for about 1 min.

Gradually add 3/4 cup sugar and beat until shiny.

Add coconut and vanilla instant pudding and mix for only few seconds using spatula.

Be gentle when mixing. (The white mixture will lose some of its volume but it is OK.)

Spread the white magic over the jam layer, return to oven and bake from 20 to 25 minutes. (until golden)

Cool it. Cut into triangles or any shape you want to.

Enjoy!

raspberry coconut squares from 5starcookies - Enjoy!
raspberry coconut squares from 5starcookies – Enjoy!

 

Raspberry Apricot Coconut Squares

Raspberry Apricot Coconut Squares

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Nice and easy. Combo of coconut and jam. Your must try recipe.

Ingredients

  • 4 egg yolks
  • 1 cup butter (cold and diced)
  • 1/2 cup sugar
  • 2cups flour
  • 2 tsp baking powder
  • _________________
  • Jam Layer
  • 3/4 cup apricot jam
  • 3/4 cup raspberry jam
  • _________________
  • Coconut Meringue
  • 4 egg whites
  • 3/4 cup sugar
  • 1 cup desiccated coconut
  • 2 TBSP vanilla instant pudding
  • Optional: Chocolate for decoration

Instructions

  1. Yellow Base
  2. Preheat oven to 350 F.
  3. In a food processor, process 2 cups flour, 2tsp baking powder,1/2 cup sugar and cold, diced butter. (about 5 min)
  4. Then add 4 egg yolks.
  5. Process again until you get a ball of dough.
  6. Press the dough into 13x11 baking pan with parchment paper.
  7. Bake for 15 min.
  8. Take out of the oven and cool for about 15 minutes.
  9. Then spread 3/4 cup of apricot jam and 3/4 cup raspberry over the baked yellow base.
  10. Beat 4 egg whites at medium speed for about 1 min.
  11. Gradually add 3/4 cup sugar and beat until shiny.
  12. Add coconut and vanilla instant pudding and mix for only few seconds using spatula.
  13. Be gentle when mixing. (The white mixture will lose some of its volume but it is OK.)
  14. Spread the white magic over the jam layer, return to oven and bake from 20 to 25 minutes. (until golden)
  15. Cool it. Cut into triangles or any shape you want to.
  16. Enjoy!
© Cookie
Category: Dessert

I hope you will love this recipe as much as I do.

Optional:Decorate with melted chocolate.

raspberry coconut squares from 5starcookies - Cut into any shape you want to
raspberry coconut squares from 5starcookies – Cut into any shape you want to

If you love this recipe you can try

Raspberry Roulade – Taste of HEAVEN!

Raspberry Roulade from the best food blog 5starcookies and Cookies
Raspberry Roulade from the best food blog 5starcookies and Cookies

Nutella Apricot Lovers must try –  Nutella Apricot Jam Roulade

Nutella Raspberry Jam Roulade from your favorite food blog 5starcookies
Nutella Raspberry Jam Roulade from your favorite food blog 5starcookies

How about some cupcakes – Link is below the picture

vanilla cupcake and frosting from the best food blog 5starcookies
vanilla cupcake and frosting from the best food blog 5starcookies

The best cupcakes!

Thank you for visiting 5starcookies.com – your favorite food blog!

See you soon.

Your Cookie

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Nutella Apricot Jam Roulade

by

Déjà vu – from French, literally “already seen”.

Yes, my dear readers my post today is the copy from my favorite recipe the Nutella Roulade.

But there is a little addition called the apricot jam and the best ingredients ever the chocolate.

Nutella Apricot Jam Roulade from the best food blog 5 star cookies
Nutella Apricot Jam Roulade from the best food blog 5 star cookies

So, the first step is to make the cake. The recipe is below!

Nutella Apricot Jam Roulade

Ingredients

6 eggs, separated

6 TBSP sugar

6 TBSP flour (AP)

1/8 tsp baking powder

Directions:

Separate egg whites from yolks.

Whisk the egg whites in a bowl to form stiff peaks.

Gradually add the sugar. (S-L- O-W-L-Y!!!) This is important.

Then add egg yolks. Mix.

Now, say “good bye to your mixer”!

Nutella roulade and the best food blog 5starcookies all ingredients
Nutella roulade and the best food blog 5starcookies all ingredients

IMPORTANT! For the next step you will NOT use the mixer.

Gently fold in the flour and baking powder, so that you lose as little air as possible.

Pour the mixture evenly into the pan.

Bake from 10 to 15 min at 375 F.

How do you know if your cake is done?

Insert toothpick into your cake. If comes out clean – cake is baked.

Now, if you finish baking the cake prepare yourself for the next step! It is very, very important step.

Prepare two wet kitchen towel. (Kitchen towels must be wet with warm water).

So, you will have the following situation:

Bottom wet towel + Your CAKE + Top wet towel

Nutella roulade of the best blog 5starcookies and cookie
Nutella roulade of the best blog 5starcookies and cookie Quinn

After 30 min. check if you can roll up the cake. Please start with a short side of the cake.

If cake refuses to cooperate and still wants to stay straight, please wet the top kitchen towel again.

Cover the cake with wet towel and after 10 min try to roll up. It will work.

Unroll the cake, then spread the Nutella filling, leaving a 1 inch border all around the edges.

Nutella roulade and the best food blog 5starcookies
Nutella roulade and the best food blog 5starcookies

Using both hands or towel, roll the cake up.

Nutella Apricot roulade and the best food blog 5starcookies
Nutella Apricot roulade and the best food blog 5starcookies

Then wrap in cling wrap and refrigerate. (Also, you can keep it in the freezer)

Nutella Apricot roulade and the best food blog 5starcookies
Nutella Apricot roulade and the best food blog 5starcookies

If you are “sweet crazy” you can frame your cake too!

Nutella apricot jam roulade and the best food blog 5starcookies - Frame Me
Nutella apricot jam roulade and the best food blog 5starcookies – Frame Me

Nutella Filling:

1 cup Nutella

1/2 cup whip cream

Whisk 1/2 cup of whip cream. Add Nutella and quickly mix. (1-2 min).

Nutella Apricot roulade and the best food blog 5starcookies
Nutella Apricot roulade and the best food blog 5starcookies

Topping:

1 cup apricot jam (or you can use raspberry)

100 gr chocolate (melted)

Warm the apricot jam in a saucepan over gentle heat and spread over the rolled cake.

Pour the melted chocolate over the jam, a little at a time.

Let the cake set in a cool place.

After a few hours…

The Nutella Apricot Jam Roulade is ready for you. Slice a piece and share with your stomach…

Nutella Apricot Jam Roulade from your favorite food blog 5starcookies
Nutella Apricot Jam Roulade from your favorite food blog 5starcookies

Enjoy every slice and ….

Nutella apricot Jam roulade from food blog 5 star cookies
Nutella apricot Jam roulade from food blog 5 star cookies

Enjoy every bite!

Nutella apricot Jam roulade from food blog 5 star cookies
Nutella apricot Jam roulade from food blog 5 star cookies

Nutella Apricot Jam Roulade

Nutella Apricot Jam Roulade

Ingredients

  • 6 eggs, separated
  • 6 TBSP sugar
  • 6 TBSP flour (AP)
  • ⅛ tsp baking powder

Instructions

  1. Separate egg whites from yolks.
  2. Whisk the egg whites in a bowl to form stiff peaks.
  3. Gradually add the sugar. (S-L- O-W-L-Y!!!)
  4. Then add egg yolks. Mix.
  5. Gently fold in the flour and baking powder, so that you lose as little air as possible.
  6. Pour the mixture evenly into the pan.
  7. Bake from 10 to 15 min at 375 F.
  8. How do you know if your cake is done?
  9. Insert toothpick into your cake. If comes out clean - cake is baked.
  10. Now, if you finish baking the cake prepare yourself for the next step! It is very, very important step.
  11. Prepare two wet kitchen towel. (Kitchen towels must be wet with warm water).
  12. So, you will have the following situation:
  13. Bottom wet towel + Your CAKE + Top wet towel
  14. After 30 min. check if you can roll up the cake. Please start with a short side of the cake.
  15. If cake refuses to cooperate and still wants to stay straight, please wet the top kitchen towel again.
  16. Cover the cake with wet towel and after 10 min try to roll up. It will work.
  17. Just one more time: Roll cake quickly and then immediately unroll.
  18. Spread the Nutella filling, leaving a 1 inch border all around the edges.
  19. Using both hands, roll the cake up.
  20. Then wrap in cling wrap and refrigerate. (Also, you can keep it in the freezer)
  21. Nutella Filling:
  22. One cup Nutella
  23. (1/2 cup whip cream)
  24. Whisk ½ cup of whip cream. Add Nutella and quickly mix. (1-2 min).
  25. Topping:
  26. One cup Apricot Jam
  27. One cup chocolate
  28. Warm the apricot jam in a saucepan over gentle heat and spread over the rolled cake.
  29. Pour the melted chocolate over the jam, a little at a time.
  30. Let the cake set in a cool place.
  31. After a few hours...
  32. The Nutella Apricot Jam Roulade is ready for you. Slice a piece and share with your stomach...

 

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