Apricots and Frangélico

Our little townhouse became enveloped in the deliciously intoxicating smell of yellow cake infused with Frangélico, that Italian liqueur made from hazelnuts. Then, after mass, the said cake, was deliciously topped with cream cheese, apricots, coconut and slivered almonds.  The Frangélico glass flask of a Franciscan looking monk screamed at me when I was trying to decide the best choice of liqueur, one appropriate for a former seminary student.

Enrique's Frangelico Apricot Cream Cake
1 package yellow cake mix/paquete de mix de tarta amarilla 

3 eggs/huevos 

1 cup/taza, 250 cm3 buttermilk (goat's milk w/lemon/leche de cabra con el zumo de medio limón)

1/4 cup liqueur Frangelico

1/4 cup vegetable oil/aceite vegetal

Frangélico Cream Frosting/Cobertura:

1 cup (225 grs.) fresh apricot halves / mitades de albaricoques frescos.

(gently mashed leaving some whole/suavemente machacados dejando algunos enteros)

1/3 cup (79 ml) Frangelico liqueur/Licor de Frangélico

1 (8oz) package cream cheese (8 oz = 225 grs)

2 cups (473 ml) confectioner's sugar

Coconut/Coco 

Slivered almonds/Almendras laminillas

Directions

Preheat oven to 350 degrees F (170 grados C). Grease and flour with butter and confectioner's sugar the pan(s)

• In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup Frangélico and oil. Beat for 4 minutes on medium speed. Pour pan(s).

• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.

• Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. 

To make Frangélico Cream Frosting: In a medium bowl, beat cream cheese and Frangélico liqueur until soft. Add confectioners sugar and beat until smooth. Add apricots, coconut and almonds.