Almond And Apricot Roulade

• 3 None eggs
• 1/2 cup granulated sugar
• 3/4 cup all-purpose flour, sifted
• 1 tsp almond extract
• 1/4 cup sliced almonds
• None None powdered sugar, to dust
• None None FILLING
• 2 cups dried apricots, roughly chopped
• 1 tbsp brown sugar

1. Preheat oven to 350u0b0F. Grease and line a 9x13 inch jelly roll pan with parchment paper. Dust with flour.
2. Whisk eggs and sugar over a double boiler until thick enough to leave a trail on surface when whisk is lifted. Remove from heat and whisk until cool. Sift flour over batter then fold in. Add 1 tbsp hot water and almond extract. Transfer to prepared pan and spread out evenly. Sprinkle with almonds and bake for 12-15 mins, until firm and golden. Let cool in pan for 5 mins.
3. Place a sheet of parchment paper over a damp tea towel. Sift a thick layer of powdered sugar over top. Turn cake out onto parchment paper and trim edges. Roll up loosely and let cool.
4. Meanwhile, for the filling, bring apricots, sugar and 8 tbsp water to a boil. Reduce heat, cover and simmer for 10 mins. Remove from heat and let cool.
5. Gently unroll cake. Using a palette knife, spread apricot mixture evenly over cake then roll up again. Place on a serving plate and dust with more powdered sugar, if desired.

eggs, granulated sugar, flour, almond, almonds, powdered sugar, filling, dried apricots, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/28979 (may not work)