Friday, 1 July 2011

Apricot Roll

Ingredients -

Apricot - 1/2 kg or a can of apricot
Castor sugar - 1/2 cup
Semolina - 1/2 cup
Eggs separated  - 3
Ground almonds - 1 tbsp
Juice and grated rind - 1 small lemon
Sugar -  1/2 cup
Water -  1/2 cup

For the butter cream icing-

Icing sugar -1/2 cup
Egg white -1
Cream - 4 tbsp
Grated chocolate - 4 tbsp
Chocolate chips - to decorate

Method-


Peel the apricots and clean  and cut them into thin halves. In a pan put 1/2 cup of sugar and 1/2 cup of water and boil it for 5 minutes.
            Empty the apricots into the pan and stir for a minute and remove it and let it cool. When cold put the apricots into a sieve and let drain thoroughly, mash half of it and keep it aside.  
            Beat together egg yolks and sugar until thick and creamy, add the juice and rind of the lemon and beat for another minute. Mix the semolina and ground almonds beating continuously.
            Beat the egg whites in a separate bowl until frothy and stiff and gently fold in with a wooden spatula. Spread into a Swiss roll  tin (10 x 13 in) lined with greased, greaseproof paper and bake in a moderate oven until done.
            Take a greaseproof paper and sprinkle it with castor sugar, turn the roll out onto it, let stand for a minute and carefully peel off the lining paper. Sprinkle lightly with castor sugar, spread the mashed apricots over, top with the apricot strips. Roll the cake carefully, put on a serving plate and leave until cold.

For the icing-

Whisk together in a china or steel bowl over hot water (not boiling) the egg white
and icing sugar with an electric mixture. When firm and glossy, remove from hot water and whisk until firm enough to pipe, Beat the cream and when stiff fold in the meringue until smooth.
Cover the apricot roll from the butter cream and chill for an hour, top it with grated chocolates and serve at once.
You can also cover it with whipped cream and sprinkle it with grated chocolate.



 Notes -

1.  You don't need to boil the apricots in sugar if using the canned tin, just sieve it.

2. If a Swiss roll tin is not available, silver foil can be used keeping it over the drip tray, just remember to mark the edges tightly, so it doesn't spread.

3. It's a great roll to celebrate the special moments of life with.

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