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APRICOT PUREE:.
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Bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
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Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
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Transfer mixture to food processor; puree until smooth.
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Transfer to small bowl, cover and refrigerate.
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Do ahead tip*.
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CAKE:.
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Position a rack just below center of oven and preheat to 350F (180C).
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Whisk first 3 ingredients in small bowl to blend; set aside.
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Using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
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Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
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Beat in cake meal mixture.
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Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
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Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
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Fold whites into yolk mixture in 4 additions.
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Transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
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Bake cake until tester inserted near center comes out clean, about 55 minutes.
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Immediately, invert center of cake pan onto narrow neck bottle.
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Cool cake completely.
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Do ahead tip.
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**.
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ASSEMBLY OF TRIFLES:.
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Cut around sides of pan and around center post to loosen cake; remove from pan.
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Cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
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Using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
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In each of eight (12oz-16oz)goblets, place spoonful of compote.
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Top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
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Repeat layering 1 more time.
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Refrigerate trifles up to 6 hours.
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When ready to serve, top each trifle with a dollop of non-dairy whipped topping.
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MIXED BERRY COMPOTE:.
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Make this 1 day ahead to allow flavors more time to develop(and of course to free up more of your time for other cooking.
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).
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Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
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Whisk jam and remaining apricot puree in large bowl to blend.
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Gently mix in all berries.
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Let compote stand at room temperature at least 2 hours, tossing occasionally.
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*Can be made 1 week ahead.
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Keep refrigerated.
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**Cake can be prepared 2 days ahead.
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Cover pan tightly with foil and store cake upright at room temperature.
