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Fruit paste wrap - Apricot Passion & White Chocolate

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For the dough:

6 eggs

110g caster sugar

70g of flour

1 teaspoon baking soda


For forage:

200g Apricot Passion fruit paste & white chocolate

5 cl cream of liquid

    1. Separate the yolks from the whites.
    2. Mix the yolks with the sugar until they are white.
    3. Add the flour.
    4. Whisk the egg whites with the baking soda. Add the egg whites to the mixture.
    5. Line the drip pan with baking parchment, brush with a drizzle of oil to make it easier to remove from the pan. Roll out the dough and place in the oven for 10-15 minutes th-6.
    6. Turn the sponge cake over on a clean cloth, remove the baking paper and roll up immediately. For 5 minutes the time to prepare the filling.


    1.  Melt the chocolate and add the liquid cream.
    2. Unroll the sponge cake. Fill with 3/4 of the chocolate. Roll your sponge cake and coat with the remaining 1/4.

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