Apricot Swiss Roll Cake Recipe

400 g/14 oz/1 large can apricot halves, drained and juice reserved

50 g/2 oz custard powder

75 g/3 oz apricot jelly (clear conserve)
75 g/3 oz ready-to-eat dried apricots, chopped
400 g/14 oz/1 large can condensed milk
225 g/8 oz/1 cup cottage cheese

45 ml/3 tbsp lemon juice
1 Swiss Roll, sliced

Method:

Make up the apricot juice with water to make 500 ml/17 fl oz. Mix the custard powder to a paste with a little of the liquid, then bring the remainder to the boil. Stir in the custard paste and apricot jelly and simmer until thick and shiny, stirring continuously. Mash the canned apricots and add to the mixture with the dried apricots. Leave to cool, stirring occasionally.

Beat together the condensed milk, cottage cheese and lemon juice until well blended, then stir into the jelly mixture. Line a 23 cm/9 in cake tin (pan) with clingfilm (plastic wrap) and arrange the Swiss (jelly) roll slices over the base and sides of the tin. Spoon in the cake mixture and chill until set. Turn out carefully when ready to serve.