Try this simple yet delicious roll for your next luncheon.
Preheat oven to 200°C.
For the apricots, slice the apricots. Cook on medium heat in 1 cup of verjuice till tender. Blitz into a paste. Add extra verjuice to thin out.
For the ganache, heat the cream till just simmering. Pour over the white chocolate and stir till smooth. Refrigerate until cold. Whisk with beaters till light and fluffy.
For the sponge, sift flour and add ground lemon myrtle leaves. In mixer beat egg whites till soft peaks form. Add sugar 1 tablespoon at a time until glossy. Add yolks 1 at a time, beating after each addition. Beat until thick and pale. Fold in the milk and flour and spread into pan. Bake for 10 minutes. Once removed from oven allow to cool flat.
To assemble, spread a layer of the apricot over the unrolled sponge. Top this with a layer of the white chocolate cream. Roll up.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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