Apricot Cream Fillingcakes 1/3 cup sherry 2 tablespoon flour 2/3 cup apricot jam, strained 1/2 teaspoon lemon rind, grated 3 tablespoon lemon juice 3 tablespoon orange juice 3 egg yolks Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and juice, and orange juice. Stir until smooth. Place in a heavy saucepan. Cook over low heat, stirring constantly until thick. Stir a few tablespoons of hot sauce into egg yolks. Then pour egg yolks into remaining hot mixture, continuing to stir. Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick. |
