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    You are in: Home / Recipes / Apricot Filled Cake Roll Recipe
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    Apricot Filled Cake Roll

    Average Rating:

    2 Total Reviews

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    • on June 29, 2005

      I used this recipe to make a layered sheet cake for a company function. It was a smashing hit. I used one layer of apricot curd, the second later with the cream cheese filling. I substitued white grape peach flavored juice for the peach wine, and also added more powdered sugar to the cream cheese frosting, as I wasn't comfortable there was enough body to use it as layer filling. The cake was very moist and fresh flavored, and with the cashews and toasted coconut along the edges, was very showy. A definite hit, I'll make it again.

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    • on April 03, 2005

      Very delicious cake. Loved the contrast between the sweetness of the frosting and the lemon flavor. I would of like the flavor of the apricots to come through a little more. I did not have the peach wine, so I used a Riesling. Using the peach wine may well have given it a more apricot flavor. I had a little trouble with the cake sticking to the towel when I tried to reroll it in step 21. I am wondering if,you would slide the cake out of the pan in step 15 leaving the parchment paper intact and roll with the paper between the cake and towel, if it would help. Presentation wise, maybe a little food coloring in the frosting to conteract the whiteness. Would make a lovely Christmas cake roll with colored coconut or colored sprinkles. Overall a great cake. Thank you Rita L.

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    Nutritional Facts for Apricot Filled Cake Roll

    Serving Size: 1 (227 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 744.4
    Calories from Fat 346
    Total Fat 38.5 g
    Saturated Fat 18.3 g
    Cholesterol 166.6 mg
    Sodium 500.1 mg
    Total Carbohydrate 93.1 g
    Dietary Fiber 2.1 g
    Sugars 75.7 g
    Protein 9.0 g

    The following items or measurements are not included:

    lemons, zest of

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