Skillet Dessert
Bring a little joy to the people you love! This skillet dessert is a tender sponge roll with apricot jam and walnuts — a delicious pastry made without an oven, from ingredients you always have on hand.
Ropotushka
Recipe author
Skillet Dessert
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
7 g
Fats 21 %
13 g
Carbohydrates 68 %
43 g
313 kcal
GI:
2
/
0
/
98
- As a kid I was crazy about one treat — a sponge roll with jam. No matter how many times I tried to make it myself, it never worked out. And it never even crossed my mind that you could make this roll in a skillet, without an oven. Today I'll share the recipe for this amazing skillet dessert with you. The amount of ingredients listed makes 2 rolls. Let's start with the batter. First, beat the eggs with a pinch of salt in a mixer — beat until they turn into a thick, pale foam. Then add the sugar and beat thoroughly again until it dissolves. You won't need the mixer after this. Melt 30 grams (2 tablespoons) of butter and set it aside to cool. Add the flour to the airy egg mixture a little at a time, folding gently so no lumps form. Once all the flour is in, add the cooled melted butter and mix well. Finish the batter by stirring in the baking powder, then move on to cooking the sponge layers. You'll need a skillet with a lid — the wider the better; mine is 11 inches (28 cm). Heat the skillet and grease the bottom and a bit of the sides with butter. Pour in half the batter and spread it evenly over the surface. Cover with the lid and cook over medium heat for about 10 minutes. Check for doneness with a toothpick — it should come out dry when you pierce the sponge. When it's done, flip it and cook for one more minute. Turn the hot sponge out onto plastic wrap or parchment paper and roll it up. Wrap both ends of the roll in the wrap or paper too — I prefer plastic wrap, as it makes the sponge more cooperative when rolling. Do the same with the second sponge and leave them to cool. Meanwhile, make the filling: apricot jam and walnuts. Shell and chop the walnuts, saving a few whole ones for garnish. Carefully unroll the cooled sponges so they don't crack, spread them with jam, sprinkle with the chopped nuts, and roll them back up. Dust the rolls with powdered sugar through a sieve and decorate with the reserved nuts. The skillet dessert is ready. The rolls keep in the fridge for several days — though at our house they never even get a chance to cool, they disappear while still warm.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Apricot jam - 249 kcal/100g
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