Apricot Roll

Ingredients

• Chicken Egg 5 pieces
• Wheat Flour 5 oz
• Sugar 0 oz
• Butter 0 oz
• Activated Baking Soda a pinch
• 33% Cream 10 fl oz
• Pitted Wild Apricots 10 oz

Step-by-Step Guide

Step 1

Separate the yolks from the whites. Whip the whites with 100 grams of sugar until fluffy.

Step 2

Rub the yolks with 100 grams of sugar.

Step 3

Add the softened butter.

Step 4

Sift in the flour and baking soda, and gently fold in the whipped egg whites.

Step 5

Line a baking sheet with parchment paper and lightly moisten it. Pour the batter and smooth it out. Cover with a second sheet of parchment.

Step 6

Place in an oven preheated to 390°F (about 392 degrees Fahrenheit) for 12 minutes. Let it cool slightly.

Step 7

Whip the cold cream with the remaining sugar.

Step 8

Cut the apricots into small pieces.

Step 9

Spread the whipped cream over the sponge.

Step 10

Arrange the apricots on top of the cream.

Step 11

Roll up the cake, wrap it in plastic wrap, and refrigerate for an hour.