Bright, Sunny, tender, delicious handsome - I beg to love and favor. Summer, a Cup of coffee, a piece of dessert, what else do you need? Invited to gatherings with this wonderful loaf!
|Cooking time 45 minutes||Number of servings 12|
Apricots wash, pour boiling water and almost immediately the hot water drain and rinse apricots with cold water.
Cut the apricots into halves, remove the seeds and remove the skin.
Beat eggs with sugar in a magnificent mass, add two tablespoons of hot water and whisk. Egg mixture should be a consistency to the trace of the spoon, for example, remained on the surface.
Flour with baking powder mix, add the egg mass. In such cases, I just sifted the flour through a sieve directly into the egg mixture. Stir gently with a spatula.
Large baking sheet (the size of my 35 x 33 cm) covered with baking paper, pour the batter and flatten. Put in a preheated 180 degree oven and bake for about 20 minutes.
A dry towel spread on the table, sprinkle it with powdered sugar.
The finished cake to put on towel paper to the top. Carefully remove the paper and roll the biscuit into a roll together with the towel.
While roll cools, prepare the filling. Whip the cream with vanilla sugar until soft peaks form, add fixative cream, beat until taut peaks. Add cheese. I have Philadelphia, you can use mascarpone or any other kind. Mix at high speeds. Apricot jam or jam, if it is thick, put on a minute in the microwave, cool.
Roll to deploy. To grease strawberry jam, to close the pores of the sponge.
Apply the filling, put the halves of apricots and with a towel roll roll. At the end of "the way"to put a dish on which is a roll, and just roll on it roll.
Finished roll sprinkle with powdered sugar. Put the roulade in the fridge for one hour. To decorate the roll on your own - cream or mint leaves.