Apricot Hazelnut Cake Roll Recipes

Steps:

• Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture. , Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots. , Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.

Steps:

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

Steps:

• Preheat oven to 375°F.
• Grease & flour a 15x10x1 inch baking pan; set aside.
• Sift together the flour, baking powder, salt and apple pie spice; set aside.
• Drain apricots, reserving 1/3 cup of the syrup.
• Chop the apricots finely. Reserve 1/2 cup of the chopped apricots for filling.
• Combine remaining chopped apricots, reserved apricot syrup, & 2 tablespoons of sugar in a small saucepan. Bring apricot mixture to boiling; reduce heat. Cook & stir over low heat about 4 minutes or until thickened; stirrring and mashing with a spoon. Remove from heat; cool to room temperature.
• Beat eggs in medium mixing bowl with electric mixer on high for 5 minutes; gradually beat in 1/2 cup sugar & apricot mixture.
• Gently fold flour mixture into the egg mixture.
• Spread batter in prepared pan.
• Sprinkle with nuts.
• Bake in a preheated oven for 10-12 minutes or until wooden toothpick inserted comes out clean.
• Staring at a short side, roll up cake and towel together; cool.
• Combine cream cheese, butter & vanilla in small mixing bowl; beat mixture with electric mixer on medium-high until fluffy.
• Beat in powdered sugar.
• Stir in the reserved 1/2 cup chopped apricots.
• Unroll cake & spread with cream cheese mixture; reroll w/out towel; cover & chill for at least 2 hrs up to 24 hours.
• Transfer cake roll to cake server.
• If desired garnish with fresh apricot wedges and rosemary sprig.