Almond And Apricot Roulade – a delicious recipe with eggs, granulated sugar, flour, almond, almonds, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. Grease and line a 9x13 inch jelly roll pan with parchment paper. Dust with flour.
2
Whisk eggs and sugar over a double boiler until thick enough to leave a trail on surface when whisk is lifted. Remove from heat and whisk until cool. Sift flour over batter then fold in. Add 1 tbsp hot water and almond extract. Transfer to prepared pan and spread out evenly. Sprinkle with almonds and bake for 12-15 mins, until firm and golden. Let cool in pan for 5 mins.
3
Place a sheet of parchment paper over a damp tea towel. Sift a thick layer of powdered sugar over top. Turn cake out onto parchment paper and trim edges. Roll up loosely and let cool.
4
Meanwhile, for the filling, bring apricots, sugar and 8 tbsp water to a boil. Reduce heat, cover and simmer for 10 mins. Remove from heat and let cool.
5
Gently unroll cake. Using a palette knife, spread apricot mixture evenly over cake then roll up again. Place on a serving plate and dust with more powdered sugar, if desired.
359
kcal
Calories
13
g
Fat
49
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 None eggs, 1/2 cup granulated sugar, 3/4 cup all-purpose flour, sifted, 1 tsp almond extract, and more.
Yes, Almond And Apricot Roulade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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