SWISS ROLL CAKE

I made a Swiss Roll, filled it with apricot jam, sliced it and covered it with fresh whipped cream and raspberries. 

Spelt Bread // Pane di Farro

400 g. Spelt Flour, 20 g butter, 1T sugar, 1ts salt, 20 g. fresh yeast (or 1T dried yeast), 260 ml. warm water.  

Apricot jam:  200 g. apricots (without the pit), 200 g. sugar, 1T lemon juice.