The apricot jam roll it is a greedy and good recipe for every occasion that everyone really likes. A fluffy sweet, with a light and easy to make consistency based on cookie dough and a jam that makes it greedy, but not cloying.
Ingrediants
- 4 eggs at room temperature
- 150 g of granulated sugar
- 90 g of flour 00
FOR THE COOKIE PASTA:
- 1 teaspoon of baking powder
- 80 g of apricot jam
FOR THE STUFFING:
The apricot jam roll it is a soft and delicious dessert that conquers thanks to its goodness and simplicity of execution. It is the simpler version of a sweet roll stuffed, based on biscuit dough and a delicious jam.
In its delicious simplicity the apricot jam roll is a perfect dessert a snack but also how dessert at the end of a meal or for a rich meal Breakfast Sunday.
With similar ease you can transform the stuffed sweet roll in an even more greedy and spectacular dessert: just a little whipped cream, custard, chocolate cream or Nutella. And then fresh or dried fruit, chocolate chips and icings. Be inspired by your creativity and favorite ingredients!
Among those we have prepared for you you will find the delicious Strawberry Rotolo, the Jam Rotolo with peaches and raspberries and the delicious Nutella Rotolo. The Chocolate roll with mascarpone cream, on the other hand, includes one cocoa biscuit dough.
OTHER DELICIOUS RECIPES: Ricotta roll with strawberries and pistachios, Cocoa roll filled with mascarpone and raspberries, Roll with cream and strawberry jam
How to prepare: Apricot jam roll
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
10 min – 15 min
- Resting place
- Fridge
- Rest time
-
15 min
- Portions
-
6
How to prepare: Apricot jam roll
To prepare the apricot jam roll, start with the biscuit dough. Separate the yolks from the whites, whip the first together with the sugar, with a couple of electric whisk, until the mixture is very light and fluffy. Add the sifted flour with the baking powder and mix.
Beat the egg whites until stiff peaks are soft. Incorporate them into the previous mixture, mixing with a spatula from bottom to top. Transfer everything to a baking tray covered with parchment paper and roll it out to a thickness of about half a centimeter. Bake in a preheated oven at 180 degrees for about 15-20 minutes.
Remove the cake from the oven and turn it upside down on a cloth, or on a sheet of parchment paper, sprinkled with a little granulated sugar. Brush the surface of the parchment paper on the surface with cold water to help you remove it. Once removed all, replace it with a new sheet and roll it all up. Let it cool completely.
Unroll the biscuit dough and with the help of a spoon spread the apricot jam on top. Roll up again and place in the refrigerator for 15 minutes. Then arrange the apricot jam roll on a serving dish, sprinkle with icing sugar and serve at room temperature.
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