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1
Apricot Curd:
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2
Heat apricots and wine for 1 minute in microwave oven.
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3
Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
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4
Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
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5
Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
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6
Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
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7
Cake:
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8
Preheat oven to 350u00b0F.
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9
Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
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10
Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
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11
Do not over bake.
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12
Frosting:
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13
In a food processor process till smooth, airy and creamy.
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14
Assembly:
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15
Immediately turn cake out onto towel.
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16
Sprinkle with confectioners' sugar.
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17
Roll cake along with towel.
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18
Cool.
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19
Unroll.
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20
Spread with apricot curd.
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21
Roll again.
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22
Wrap with plastic wrap.
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23
Cool.
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24
Unwrap and place seam side down on cookie sheet.
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25
Spread frost over roll and garnish with coconut and cashews.
