Apricot Filled Cake Roll

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 6 ounces dried apricots, diced
• 1/3 cup peach wine
• 1 cup sugar
• 2 eggs, lightly beaten
• 3 egg yolks, lightly beaten
• 1 lemon, juice and zest of
• 3 ounces sweet butter
• 1 (18 1/4 ounce) box cake mix
• 1 1/3 cups lemonade
• 2 tablespoons oil
• 3 large egg whites
• 1 lemon, zest of
• 8 ounces softened cream cheese
• 8 tablespoons softened sweet butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice
• 1/4 cup toasted coconut flakes
• 1/2 cup rough chopped toasted cashews

Recipe

• 1 apricot curd:.
• 2 heat apricots and wine for 1 minute in microwave oven.
• 3 add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
• 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.
• 5 put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
• 6 add butter and whisk till melted and mixed. microwave for 1 more minute and chill covered till ready to use.
• 7 cake:.
• 8 preheat oven to 350°f.
• 9 mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
• 10 bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
• 11 do not over bake.
• 12 frosting:.
• 13 in a food processor process till smooth, airy and creamy.
• 14 assembly:.
• 15 immediately turn cake out onto towel.
• 16 sprinkle with confectioners' sugar.
• 17 roll cake along with towel.
• 18 cool.
• 19 unroll.
• 20 spread with apricot curd.
• 21 roll again.
• 22 wrap with plastic wrap.
• 23 cool.
• 24 unwrap and place seam side down on cookie sheet.
• 25 spread frost over roll and garnish with coconut and cashews.