Recipe Apricot and Orange Blossom Roll Cake

Name: Apricot and Orange Blossom Roll Cake
Yield: 1 mot.personnes / 1 mot.parts
Ingredients: 140 g whole milk; 100 g butter; 140 g flour; 100 g eggs; 170 g egg yolk; 290 g egg whites; 120 g sugar; 1 zest orange; 2 g orange blossom; 0,5 g yellow food colouring; 1,5 g red food colouring; 400 g Sublime, Cream with Mascarpone; 120 g Puréed apricots; 1 g orange blossom; 20 g sugar; 20 g apricot liqueur; 500 g almond paste 33%; 2 zestes orange

For
1 person

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To prepare this dish

Ingredient list: Choux pastry biscuit sponge
140 g whole milk
100 g butter
140 g flour
100 g eggs
170 g egg yolk
290 g egg whites
120 g sugar
1 zest orange
2 g orange blossom
0,5 g yellow food colouring
1,5 g red food colouring; Apricot and orange blossom sublime
400 g Sublime, Cream with Mascarpone
120 g Puréed apricots
1 g orange blossom
20 g sugar
20 g apricot liqueur; Orange almond paste
500 g almond paste 33%
2 zestes orange

Elle & Vire products used: Sublime, Cream with Mascarpone

The recipe,
step by step

1
Choux pastry biscuit sponge

Make a classic choux pastry with the milk, butter and strong white flour. Attach the flat beater to the mixer and add the eggs and egg yolks. Whisk the egg whites in a separate bowl, add the sugar and continue whisking until stiff. Add food colouring to the meringue. Combine the two mixtures. Spread out onto a Flexipat® and bake at 180°C (356°F) for approximately 12 minutes with a doubled baking sheet.
2
Apricot and orange blossom sublime

Whip all the ingredients together.
3
Orange almond paste

Combine the ingredients. Roll out thinly and decorate using an embossed rolling pin.
4
Assembly

Spread the apricot sublime cream onto the choux pastry biscuit sponge. Roll tightly in the traditional way. Add the almond paste. Refrigerate.