APRICOT FILLED CAKE ROLL
A white cake filled with creamy apricot curd covered with a cream cheese frosting and crushed cashew and toasted coconut garnishing the cake. Apricot curd is a take off of lemon curd which is a spread of choice in England and Scotland, and originated in Portugal. For ease this can be made as a layer cake filled and frosted.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Apricot Curd:.
- Heat apricots and wine for 1 minute in microwave oven.
- Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
- Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
- Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
- Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
- Cake:.
- Preheat oven to 350°F.
- Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
- Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
- Do not over bake.
- Frosting:.
- In a food processor process till smooth, airy and creamy.
- Assembly:.
- Immediately turn cake out onto towel.
- Sprinkle with confectioners' sugar.
- Roll cake along with towel.
- Cool.
- Unroll.
- Spread with apricot curd.
- Roll again.
- Wrap with plastic wrap.
- Cool.
- Unwrap and place seam side down on cookie sheet.
- Spread frost over roll and garnish with coconut and cashews.
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