Apricot Biscuit Roll
by Editorial Staff
An apricot sponge dough roll is cooked very quickly and eaten even faster. The roll is very juicy. The biscuit dough is baked together with apricots, and inside the roll, there is a pleasant tender filling of sour cream with vanilla aroma.
Ingredients
- Apricots – 500 g
- Eggs – 4 pcs.
- Sugar – 3-4 tbsp
- Flour – 4 tbsp
- Flavorless sunflower oil – 4 tbsp + for greasing parchment
- Salt – 1 pinch
For filling:
- Sour cream, 20% fat and above – 150 g
- Vanilla sugar – 10 g
Directions
- Prepare foods for the apricot roll.
- Beat eggs with sugar and a pinch of salt until fluffy white.
- Introduce vegetable oil and sifted flour 1 tablespoon each time stirring the mixture with a spatula from top to bottom. At this stage, you need to handle the dough very delicately and keep the maximum amount of air bubbles, due to which the roll will be lush.
- Cut the apricots into wedges.
- Cover a 30 x 40 cm baking sheet with parchment. Grease the parchment with vegetable oil. Layout the apricots and pour over the biscuit dough. Bake the apricot sponge cake in a preheated oven for about 20 minutes at 180 degrees.
- Remove the crust from the oven and, while hot, roll it up with a towel or parchment. This must be done while the biscuit is hot. If rolled cold, it will crack.
- It is advisable to weigh the sour cream first. To do this, take a saucepan, put a sieve in it, put 4 layers of gauze or a clean waffle towel in the sieve. Put out the sour cream and leave overnight – excess liquid will drain.
Mix sour cream with vanilla sugar. - Gently unfold the cooled biscuit roll with apricots, add sour cream and fold again.
- Sprinkle the apricot roll with icing sugar on top.
- The apricot roll is ready.
Enjoy your meal!
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