Apricot Filled Cake Roll

Ingredients

Apricot curd

• 6 ounces dried apricots, diced
• 1/3 cup peach white wine
• 1 cup sugar
• 2 eggs, lightly beaten
• 3 egg yolks, lightly beaten
• 1 lemon, juice and zest of
• 3 ounces sweet butter

Lemon Cake

• 1 (18 1/4 ounce) box white cake mix
• 1 1/3 cups lemonade
• 2 tablespoons oil
• 3 large egg whites
• 1 lemon, zest of

Frosting

• 8 ounces softened cream cheese
• 8 tablespoons softened sweet butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice

Garnish

• 1/4 cup toasted coconut flakes
• 1/2 cup rough chopped toasted cashews

Directions

1. 1

   Apricot Curd:.

2. 2

   Heat apricots and wine for 1 minute in microwave oven.

3. 3

   Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.

4. 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. 5

   Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.

6. 6

   Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.

7. 7

   Cake:.

8. 8

   Preheat oven to 350°F.

9. 9

   Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.

10. 10

    Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.

11. 11

    Do not over bake.

12. 12

    Frosting:.

13. 13

    In a food processor process till smooth, airy and creamy.

14. 14

    Assembly:.

15. 15

    Immediately turn cake out onto towel.

16. 16

    Sprinkle with confectioners' sugar.

17. 17

    Roll cake along with towel.

18. 18

    Cool.

19. 19

    Unroll.

20. 20

    Spread with apricot curd.

21. 21

    Roll again.

22. 22

    Wrap with plastic wrap.

23. 23

    Cool.

24. 24

    Unwrap and place seam side down on cookie sheet.

25. 25

    Spread frost over roll and garnish with coconut and cashews.