Apricot roll
8 servings
90 minutes
Apricot roll is a delicate treat of Russian cuisine that combines airy biscuit, creamy softness, and sweet fruity freshness. The history of such rolls goes back to the traditions of home baking when housewives tried to create exquisite treats from simple ingredients. The light biscuit soaked in cream becomes tender and soft, while pieces of apricots add a refreshing tartness. This dessert is perfect for family tea time, celebrations, or just a cozy evening. Its preparation requires attention and care, but the result is worth the effort – a soft texture, pleasant sweet taste, and a summery fruity aftertaste. It is best served chilled so that the cream retains its structure and harmoniously complements the airy dough.
1
Separate the yolks from the whites. Whip the whites with 100 grams of sugar into a fluffy foam.
- Chicken egg: 5 piece
- Sugar: 50 g
2
Mix the yolks with 100 grams of sugar.
- Chicken egg: 5 piece
- Sugar: 50 g
3
Add softened butter.
- Butter: 50 g
4
Pour in the flour, baking soda, and gently fold in the egg whites.
- Wheat flour: 200 g
- Soda: pinch
- Chicken egg: 5 piece
5
Line the baking tray with parchment and lightly moisten it. Pour the batter and level it. Cover with a second sheet of parchment.
6
Place in an oven preheated to 200 degrees for 12 minutes. Let cool slightly.
7
Whip the cold cream with the remaining sugar.
- Cream 33%: 250 ml
- Sugar: 50 g
8
Cut the apricots into small pieces.
- Apricots: 300 g
9
Spread the cake with whipped cream.
- Cream 33%: 250 ml
10
Place the apricots on the cream.
- Apricots: 300 g
11
Roll the roulade, wrap it in film, and put it in the fridge for an hour.