Table of Contents
Advertisement
Preparation for the cranberry and
cream filling
Whip the cream and vanilla sugar
together until stiff.
Spread the cranberries over the cake.
Then spread the cream over the top.
Roll up from the long side and leave to
chill until it is ready to eat.
Dust with icing sugar shortly before
serving.
Preparation for mango and cream
filling
Purée the mangoes with the orange
zest, sugar, and orange and lime juice.
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. Mix some of the mango purée
into the gelatine, add to the remaining
mango purée and fold under. Place in
the refrigerator to thicken.
Whip the cream until stiff. Once the
mango mixture 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.
Cakes
33
Advertisement
Table of Contents
