Swiss roll fillings

Swiss roll fillings

Swiss roll fillings

Swiss roll fillings

Swiss roll fillings

Prep Time 30 mins
Course cake recipes

Equipment

  • 11 serving plate
  • 1 fine sieve

Ingredients
  

For advocaat and cream filling

  • 2 gelatine leaves
  • 125 ml advocaat
  • 400 g cream

For cranberry and cream filling

  • 400 g cream
  • 2 1/2 tsp vanilla sugar
  • 200 g cranberries (from a jar)

For mango and cream filling

  • 2 mangoes, ripe (300 g each)
  • 1/2 orange, untreated | zest only | grated
  • 100 g caster sugar
  • 2 oranges | juice only (100 ml each)
  • 1 1/2 tbsp lime juice
  • 6 gelatine leaves
  • 400 g cream

For sprinkling

  • 1 tbsp icing sugar

Instructions
 

Preparation for advocaat and creamfilling

  • Soak the gelatine in cold water.
  • Squeeze the gelatine, then dissolve it inthe microwave or in a pan on thecooktop on a low heat. Leave to coolslightly.
  • Stir a portion of the advocaat into thegelatine. Add to the remaining advocaatand fold in. Place in the refrigerator tothicken.
  • Whip the cream until stiff. Once theadvocaat has thickened a little, carefullyfold in the cream. Leave to thicken inthe refrigerator for 30 minutes.
  • Then spread the mixture over the cake.Roll up from the long side and leave tochill until it is ready to eat.
  • Dust with icing sugar shortly beforeserving.

Preparation for the cranberry andcream filling

  • Whip the cream and vanilla sugartogether until stiff.
  • Spread the cranberries over the cake.Then spread the cream over the top.Roll up from the long side and leave tochill until it is ready to eat.
  • Dust with icing sugar shortly beforeserving.

Preparation for mango and creamfilling

  • Purée the mangoes with the orangezest, sugar, and orange and lime juice.
  • Soak the gelatine in cold water
  • Squeeze the gelatine, then dissolve it inthe microwave or in a pan on thecooktop on a low heat. Leave to coolslightly.
  • Mix some of the mango puréeinto the gelatine, add to the remainingmango purée and fold under. Place inthe refrigerator to thicken.
  • Whip the cream until stiff. Once themango mixture has thickened a little,carefully fold in the cream. Leave tothicken in the refrigerator for30 minutes.
  • Then spread the mixture over the cake.Roll up from the long side and leave tochill until it is ready to eat.
  • Dust with icing sugar shortly before serving.
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Swiss roll fillings
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