For the dough, 4 egg whites (separated from yolks), 1/2 cup of sugar (90g), 2/3 cup of all-purpose flour (80g), 1 tablespoon of baking powder, Sugar (for dusting),
For the filling, 1 cup of damasco gelatin (320g),
For the topping, 1 cup of fresh whipped cream (240ml), 1/4 cup of sugar (45g), 7 dried damascos, cut in half (for decorating)
For the dough, 4 egg whites (separated from yolks), 1/2 cup of sugar (90g), 2/3 cup of all-purpose flour (80g), 1 tablespoon of baking powder, Sugar (for dusting),
For the filling, 1 cup of damasco gelatin (320g),
For the topping, 1 cup of fresh whipped cream (240ml), 1/4 cup of sugar (45g), 7 dried damascos, cut in half (for decorating)
Preheat the oven to 180°C (medium)
Prepare the dough: in a mixer, beat the egg whites until fluffy
Add the sugar and beat well
Add the yolks and continue beating until you get a smooth and creamy mixture
Sieve the flour and baking powder over the egg mixture and mix delicately
Grease with butter a 40 x 26.5 cm baking dish
Place the dough in the baking dish and bake for about 30 minutes or until lightly golden and slightly detached from the sides
Remove from the oven, unmold onto a dusting of sugar, flip onto another dusting of sugar (the top of the cake will now be on the bottom). Reserve
Prepare the filling: in a small pan, heat the gelatin over medium heat, stirring constantly until it melts
Spread the gelatin over the baked dough and roll up using the help of a cloth
Let it cool
Prepare the topping: at serving time, beat the whipped cream with sugar until stiff peaks form, cover the damasco roll
Decorate with the damascos and serve
244 calories per slice
Obs.: If you prefer, prepare the damasco roll the night before, without the topping, wrap in plastic film or aluminum foil and store in the refrigerator
