Roll with something creamy and apricot jam

Over the weekend, I almost ran out of cakes – there were only a few candies in the fridge, which didn’t quite satisfy my craving for something sweet. So, I quickly made this roll with a fine filling and apricot jam. It’s one of the simplest recipes I’ve tried, it doesn’t take long, and it doesn’t require complicated ingredients. Sometimes I make it when I have unexpected guests or just when I want something sweet without too much effort.

Quick Info

Total time: about 45-50 minutes
Preparation time: 20 minutes
Baking time: 10-12 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: quick dessert, suitable whenever you need something sweet

Ingredients

5 eggs
5 tablespoons sugar
5 tablespoons flour
150 g fine cream (something creamy, I usually use something like cream cheese or thick sour cream that I have in the fridge)
200 g apricot jam (half a jar from a standard 400 g jar)
1 pack Dr. Oetker duo glaze
Dr. Oetker chocolate sauce

Preparation method

1. I prepare the large baking tray, lining it with baking paper. I heat the duo glaze according to the instructions on the package (usually I put the packet in hot water for a few minutes). I pour the glaze onto the baking paper in the tray, trying to make a few lines or patterns as I like, it doesn’t have to be perfect. I let it cool while I make the base.

2. For the base, I separate the eggs. I put the egg whites in a large bowl with a pinch of salt and beat them until stiff. When they start to hold, I gradually add the sugar and mix until they are stiff and glossy.

3. I add the yolks, gently mixing just to incorporate, then I add all the flour and fold everything with a spatula, without over-mixing, just until homogeneous.

4. I pour the mixture into the tray over the already set glaze on the paper. I level it with a spatula to make it even. I put the tray in the preheated oven at 180°C. The base bakes quite quickly, for me it takes about 10-12 minutes. I test with a toothpick: if it comes out clean, it’s done.

5. I take the tray out, remove the paper with the base. While it’s warm, I gently peel the baking paper and roll the base tightly, with the glaze facing out. I wrap it in a clean towel and let it cool completely, this keeps it elastic.

6. For the filling, I mix 150 g of fine cream with the apricot jam (about half a jar). I spread the cream over the entire cold base (the side without glaze), being careful not to put too much towards the edges so it doesn’t spill out when rolling.

7. I roll the filled base, carefully so it doesn’t break. I transfer the roll to a platter, with the glazed side up. I pour the Dr. Oetker chocolate sauce on top, directly from the packet. I put it in the fridge for at least 30 minutes before slicing, so the cream firms up a bit and slices nicely.

Why I make this recipe often

It’s one of the quickest cakes I have on hand. You need eggs, flour, sugar, and some cream, the rest can be adjusted based on what you find in the fridge. It turns out well every time, I don’t spend much time in the kitchen, and the taste is pleasant, slightly sweet, and has a soft texture.

Tips and variations

Tips

1. Beat the egg whites very well, the base will be airier.
2. Don’t let the base cool before rolling it, otherwise, it will crack.
3. If you don’t have duo glaze, you can skip the decoration step on the paper, but the roll will have a simpler appearance.

Substitutions

1. You can use another type of jam if you don’t have apricots – raspberry or strawberry works.
2. Instead of fine cream, you can use whipped cream or plain mascarpone.
3. The chocolate sauce can be omitted or replaced with a little cocoa sprinkled on top.

Variations

1. For a fresher taste, mix the jam with a little grated lemon peel.
2. If you want a richer roll, you can add a little soft butter to the cream.
3. The base can also be made with cocoa – replace one tablespoon of flour with one of cocoa.

Serving ideas

1. Cut thick slices and place them directly on a plate, sometimes with fresh fruit alongside.
2. It goes well with coffee or as a dessert after a lighter meal.
3. It’s also suitable for a lunchbox for the office.

Frequently asked questions

1. What can I use if I don’t have duo glaze?
You can skip the glaze, the base bakes directly on the baking paper. You can dust it at the end with sugar or cocoa.

2. How do I prevent the base from breaking when rolling?
Rolling should be done immediately after taking the base out of the oven, while it’s still hot and elastic.

3. What cream works best for the filling?
I use something creamy or any softer cream cheese, but thick sour cream works too. It’s important that it’s easy to spread and not too liquid.

4. Can I make the roll a day in advance?
Yes, it actually tastes better after a few hours in the fridge, it slices more nicely.

5. What can I replace the chocolate sauce with?
If you don’t have it, you can use a little melted chocolate or leave it plain.

Nutritional values

Estimate for one slice (out of 12): approximately 150-180 kcal, 4 g protein, 5 g fat, 25 g carbohydrates. Values are approximate and depend on the type of cream used and the amount of jam or chocolate sauce added.

Storage and reheating

The roll can be stored in the fridge, covered, for up to 3 days. It is served cold, no reheating is needed. If it sits too long, the base may dry out slightly, but with the cream and jam, it remains quite soft. I do not recommend freezing, the texture will not be the same after thawing.

 Ingredients: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 150 g of something fine and creamy, 1/2 jar of apricot jam (400 g jar), Dr. Oetker duo glaze, Dr. Oetker chocolate sauce.

 Tags:  jam roll