Cakes
32
Swiss roll fillings
Preparation time: 30 minutes
For advocaat and cream filling
2 gelatine leaves
125 ml advocaat
400 g cream
For cranberry and cream filling
400 g cream
2 ½ tsp. vanilla sugar
200 g cranberries (from a jar)
For mango and cream filling
2 mangoes, ripe (300 g each)
½ orange, untreated | zest only | grated
100 g caster sugar
2 oranges | juice only (100 ml each)
1 ½ tbsp. lime juice
6 gelatine leaves
400 g cream
For sprinkling
1 tbsp. icing sugar
Accessories
Serving plate
Fine sieve
Preparation for advocaat and cream
filling
Soak the gelatine in cold water.
Squeeze the gelatine, then dissolve it in
the microwave or in a pan on the
cooktop on a low heat. Leave to cool
slightly.
Stir a portion of the advocaat into the
gelatine. Add to the remaining advocaat
and fold in. Place in the refrigerator to
thicken.
Whip the cream until stiff. Once the
advocaat has thickened a little, carefully
fold in the cream. Leave to thicken in
the refrigerator for 30 minutes.
Then spread the mixture over the cake.
Roll up from the long side and leave to
chill until it is ready to eat.
Dust with icing sugar shortly before
serving.
