Apricot roll: the recipe for a healthy and genuine dessert for a snack
The apricot roll is a classic dessert for a children's snack, healthy and genuine: a homemade alternative to industrial snacks, prepared with simple and nutritious ingredients. The recipe is very simple and very fast, because the roll cooks in just 7 or 8 minutes. Start with the basic preparation, which is a biscuit dough made from eggs and flour, to be baked in the oven. You don't even need a baking tray because it can be spread directly on the dripping pan. Soft and elastic, the biscuit dough must then be stuffed with apricot jam and rolled up. Enjoy it for breakfast accompanied by freshly squeezed orange juice, or serve it on a table for a birthday buffet or brunch.
How to prepare the apricot roll
In a bowl, whisk the eggs together with the granulated sugar 1 with an electric mixer, then add a pinch of salt. Continue until you get a thick and fluffy cream. Grate fresh lemon zest to flavor 2. Pour in the seed oil and continue to mix with whips. Separately, mix the flour, baking powder and vanillin and mix the powders. Add them a little at a time to the cream 3, continuing to mix this time with the hand whisk.
In a bowl, whisk the eggs together with the granulated sugar 1 with an electric mixer, then add a pinch of salt. Continue until you get a thick and fluffy cream. Grate fresh lemon zest to flavor 2. Pour in the seed oil and continue to mix with whips. Separately, mix the flour, baking powder and vanillin and mix the powders. Add them a little at a time to the cream 3, continuing to mix this time with the hand whisk.
Line the dripping pan with a layer of parchment paper and gently pour in the preparation, making it uniform with a spatula 4. Bake in a preheated oven for about ten minutes at 200 degrees C, or until the biscuit dough is no longer swollen and golden on the surface. Moisten a cotton cloth, wring it out and spread it out on the work surface. Sprinkle some granulated sugar, then turn over the biscuit dough 5, without the baking paper. With a spoon spread a generous layer of apricot jam. Roll the biscuit dough gently, along the long side, until it is closed 6. Sprinkle it with powdered sugar, or decorate with a lemon icing. When it has cooled down, cut the roll into slices of the same thickness and serve the rolls.
Line the dripping pan with a layer of parchment paper and gently pour in the preparation, making it uniform with a spatula 4. Bake in a preheated oven for about ten minutes at 200 degrees C, or until the biscuit dough is no longer swollen and golden on the surface. Moisten a cotton cloth, wring it out and spread it out on the work surface. Sprinkle some granulated sugar, then turn over the biscuit dough 5, without the baking paper. With a spoon spread a generous layer of apricot jam. Roll the biscuit dough gently, along the long side, until it is closed 6. Sprinkle it with powdered sugar, or decorate with a lemon icing. When it has cooled down, cut the roll into slices of the same thickness and serve the rolls.
Preservation
You can preserve the apricot roll at room temperature under a glass bell jar for two or three days. Alternatively, it can also be preserved in the refrigerator in an airtight container, or frozen, whole or already cut into delicious slices.
