Japanese Cotton Cheesecake

 ROASTED PECANS AND APRICOT JAM SWISS ROLL

Level: Easy

Serves: 8

Prep: 15 minutes

Cook: 10 minutes

INGREDIENTS

Swiss Roll:

* 4 large eggs (room temp.)

* 100g sugar (warmed)

* ¼ tsp salt

* 1tsp vanilla extract

* 100g self-raising flour

Filling

* 150-200g pecans (chopped)

* 6 heaped tbsp apricot jam

Topping

* 150-200g pecans (chopped)

* 6 heaped tbsp apricot jam

PREPARATION

Preheat the oven to 220°C (Fan 200 °C). Grease a (33 X 23 cm) shallow baking sheet and line the bottom with baking paper. 

Roast the pecans for 5 minutes at 220°C then set them aside to cool.

With a hand mixer mix the eggs and the sugar until light and creamy. Whisk in the salt and the vanilla extract. Sift in the flour and whisk until combined. Pour it onto the lined baking sheet and bake it for 10 minutes or until the top is golden brown and begins to shrink from the edges of the baking sheet pan.

On a large chopping board place a piece of baking paper (a bit bigger than the baking sheet). 

Chop up the roasted pecans.

When it is ready, take the cake out of the oven and invert it onto the lined chopping board. Peel off the baking paper from the (now) top of the cake. Carefully roll it up with the baking paper and set it aside to cool a little. 

When the cake is lukewarm, roll it out and spread the apricot jam and the roasted chopped pecans on top. (Keep some of the chopped pecans for decorating if you want to.) Roll it back up as tightly as you can. Set it aside to cool down completely on a cooling rack. Wrap it in cling film tightly and put it into the fridge for 2 hours or overnight.

Melt the chocolate and drizzle it over the swiss roll. Sprinkle some chopped pecans on top or you can decorate it as you wish. Put the swiss roll back in the fridge to let the chocolate set completely.

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