Legendary Dishes | Brac de Gitano de Albercoc (apricot cream roll)

ANDORRA CATALONIA SPAIN

Sponge

  • 3 eggs, separated
  • 160 g sugar
  • 120 g white wheat pastry flour
  • 30 ml milk
  • 10 g baking powder

Filling

  • 240 g apricot jam
  • 90 g vanilla sugar
  • 80 g ground almonds
  • 30 g cornstarch
  • 15 ml lemon juice

Preheat oven to 180ºC. Take two bowls, beat the egg whites in one bowl until stiff, then in the second bowl beat the egg yolks with the sugar. Fold the flour into the bowl with the sugared yolks, add the milk, fold in the egg whites. Pour the dough onto baking paper in an oven tray, 35 cm x 25 cm, bake for 15 minutes.

Combine the apricot jam, almonds, cornstarch, sugar and lemon juice in a heavy-based saucepan. Beat into a smooth cream, bring to the boil, reduce heat and simmer for ten minutes. Cut a sheet of parchment, 40 cm x 30 cm, dust with sugar. Turn the sponge onto this sheet, roll up and leave to cool.

Carefully roll out the sponge, spread apricot filling along the central area and smooth toward the edges, re-roll.