Sponge Roll with Apricot Cream
Sponge roll with apricot cream is a recipe featuring fresh ingredients from the sponge roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 eggs
- 125 g sugar
- a pinch of salt
- 75 g flour
- 50 g cornstarch
- 40 g ground almonds (peeled)
- sugar for dusting
- 500 g apricots
- 200 g Cream cheese
- 1 tbsp orange juice
- 50 g powdered sugar
- 200 ml whipping cream
- powdered sugar for dusting
- 2 tbsp toasted almond flakes
Instructions
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1.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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2.
Separate the eggs and place the yolks in a mixing bowl. Add about two-thirds of the sugar and beat the yolks with a hand mixer until pale and creamy. Whisk the egg whites with salt until stiff peaks form, letting the remaining sugar fall through. Fold the meringue into the yolk mixture. Sift the flour and cornstarch over it, sprinkle the almonds on top, and gently fold everything together with a spatula. Spread the batter onto a baking sheet lined with parchment paper and bake in the hot oven on the middle rack for 10-12 minutes.
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3.
Dust a large kitchen towel with sugar, carefully flip the sponge onto it, brush the parchment paper with cold water and gently lift it off the batter. Using the kitchen towel, roll up the sponge immediately and let it cool.
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4.
For the filling, wash, pit and cut the apricots into small pieces. Mix the cream cheese with orange juice and powdered sugar. Whip the cream until stiff peaks form and fold it in.
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5.
Gently unroll the cooled sponge roll and spread the cream over it. Sprinkle with apricots and re-roll using a kitchen towel. Chill for about an hour before serving.
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6.
Dust with powdered sugar and sprinkle with almonds. Slice into pieces and serve.