Using an electric mixer, beat the eggs with the sugar. Sift the flour in thirds and gently fold it in.
Pour 1/3 of the batter into the melted butter along with the vanilla and gently fold in. Pour in the rest and gently fold in.
Pour the mixture into a baking tray lined with parchment paper and level the surface with a spatula.
Bake in a preheated oven at 180°C for 10 minutes or until fully cooked. Do not overbake the cake, or it will crack when rolled.
Remove the tray and take off the parchment paper. Place the cake on a sheet of parchment paper and roll it up. Let it cool.
Unroll the cake layer, add the filling, and carefully roll it up. Trim the ends of the roll and serve.
For the filling: Heat the peach juice until small bubbles appear. Beat 1/2 egg with 1 tablespoon of sugar, sift the tablespoon of flour until the mixture is smooth. Gradually pour in the hot peach juice while whisking vigorously. In a medium saucepan, add the mixture along with the yogurt and stir continuously until the mixture thickens. Transfer to a bowl and cover with plastic wrap. Chill in the refrigerator while preparing the cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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