Chilled Afternoon Treat

In a small saucepan, warm the milk until it starts to form bubbles

Remove from heat and add butter

Let it cool down

Preheat oven to 200°C (hot)

Grease a baking dish with paper towel, leaving a 1 cm border

Butter the paper with melted butter and dust with flour (shake off excess flour)

Beat eggs with sugar until smooth and fluffy

Add flour, yeast, and salt mixed together

Mix well

Add milk and vanilla extract, mixing delicately

Spread the mixture in the baking dish and bake

Bake for 12 minutes or until slightly golden

Wrap a cloth over a flat surface and dust with confectioner's sugar

Unmold the cake still warm onto the cloth and remove paper

Cut the edges and roll the cake up, starting from the longest side

Let it cool down completely

Prepare the filling for the roulade: Place apricots with 1 cup of water in a small saucepan

Cover and cook over low heat for 10 minutes or until apricots are soft

Process or blend slowly

Let it cool down

Unroll the roulade and spread the filling with a spatula

Roll up carefully using the cloth

Chill in freezer for 1 hour

Cut into slices of 0.5 cm

Line a refrigerator container with paper towel, with apricots on the bottom and sides

Refrigerate overnight

Serve by wrapping the container in a warm cloth

Unmold onto a serving plate and remove paper

Serve with whipped cream

Serves 12 portions

Calories: 538 per serving.