Ingredients
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6 ounces dried apricots, diced
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1/3 cup peach white wine
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1 cup sugar
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2 eggs, lightly beaten
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3 egg yolks, lightly beaten
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1 lemon, juice and zest of
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3 ounces sweet butter
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1 (18 1/4 ounce) box white cake mix
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1 1/3 cups lemonade
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2 tablespoons oil
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3 large egg whites
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1 lemon, zest of
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8 ounces softened cream cheese
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8 tablespoons softened sweet butter
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1 cup powdered sugar
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1 teaspoon vanilla extract
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Instructions
- Apricot Curd:
- Heat apricots and wine for 1 minute in microwave oven.
- Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
- Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
- Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
- Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
- Cake:
- Preheat oven to 350°F.
- Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
- Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
- Do not over bake.
- Frosting:
- In a food processor process till smooth, airy and creamy.
- Assembly:
- Immediately turn cake out onto towel.
- Sprinkle with confectioners' sugar.
- Roll cake along with towel.
- Cool.
- Unroll.
- Spread with apricot curd.
- Roll again.
- Wrap with plastic wrap.
- Cool.
- Unwrap and place seam side down on cookie sheet.
- Spread frost over roll and garnish with coconut and cashews.