Wachau apricot chocolate roulade

Ingredients for 1 servings:

• 4 large eggs
• 1 egg yolk
• 130 g sugar, fine
• 120 g flour
• 20 g cocoa powder, unsweetened
• 1 tbsp oil, neutral
• 400 g apricot jam (Wachau apricot jam, flavored with a little rum)
• 2 tbsp apricot liqueur (Marillenlikör), to taste
• 500 ml whipped cream
• 2 points cream stiffener
• 100 g powdered sugar (icing sugar)
• 7 sheets of white gelatin
• 5 tbsp white wine, alternatively apricot juice
• 130 g dark chocolate coating
• 90 ml whipped cream, unwhipped
• 1 tsp honey
• 1 sheet of white gelatin
• 1 apricot(s), optional

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Line a 30 x 40 cm baking tray with baking paper. Preheat the oven to 200°C fan/gas mark 1. For the sponge cake, beat the eggs, egg yolks, and sugar in a food processor until doubled in size (4-5 minutes). Briefly stir in the oil. Mix the flour and cocoa powder, sift them on top, and fold them in loosely. Immediately spread the dough onto the baking tray. Bake on the middle rack for 10-12 minutes. Remove from the oven, turn out onto a clean kitchen towel, and carefully peel off the paper. Roll up the dough sheet with the towel and let it cool in the towel. Meanwhile, for the cream, whip the cream until semi-stiff and fold in the cream stabilizer according to the package instructions. Soak the gelatin in cold water. Mix approximately 300 g of apricot jam with the sifted icing sugar. Heat the white wine (or apricot juice), dissolve the squeezed-out gelatin in it, and mix it into the jam. Finally, stir in the whipped cream. Place in the refrigerator for about 15 minutes until the cream begins to set slightly. Roll up the sponge cake and remove the cloth. Drizzle the sponge cake evenly with apricot liqueur and spread the remaining apricot jam on top. Spread 2/3 of the cream evenly over the entire surface, roll up the sponge cake, and refrigerate for a few hours, preferably overnight. For the glaze, soak the gelatine in cold water. Mix the chopped chocolate with the cream and honey, melt in a warm water bath while stirring, and then stir in the squeezed gelatine. Remove the glaze from the water bath and let it cool, stirring gently, until it has a slightly thickened consistency. Then cover the sponge roll with it. Let the glaze dry for about 2-3 hours and then decorate the finished roll with the remaining cream and, if desired, apricot pieces.