1/2 c Butter or margarine
2 c Graham cracker crumbs
1 c Sugar
2 tb Flour
1 c Milk
2/3 tb Baking powder
1/4 ts Salt
3 Eggs; separated
—–apricot whip—–
2 c Apricot pulp
2 c Heavy cream; whipped
1 c Blanched almonds
2/3 tb Vanilla
Cream butter and sugar, add egg yolk and beat thoroughly. Sprinkle flour
over graham crackers, add baking powder and salt. Add milk alternately.
Fold in egg whites, mix lightly and add nuts. Bake in 2 greased and floured
pans 30 minutes at 350~. Frost with apricot whip. Put apricots in blender
to make puree, cook in juice from apricots until thickens to jam. Chill.
Fold whipped cream into jam. Add vanilla. Spread over cake. Keep
refrigerated until ready to use.
From the recipe files of Carole Walberg
Yields
8 Servings