Miele DGC 6000 XL Cookbook page 43

Ingredients
Advocaat fi lling:
150 ml advocaat
3 leaves of gelatine
500 ml double cream
Icing sugar
Strawberries and cream:
400 g fresh strawberries
500 ml double cream
6 tsp vanilla sugar
Icing sugar
Mango cream:
Juice of 2 oranges
Grated zest of 1 orange
Juice of 1 lime
2 ripe mangos
7 leaves of gelatine
120 g sugar
500 ml double cream
42 Baking
Swiss roll with
assorted fi llings
Serves 15
Advocaat fi lling
1
Soften the gelatine in cold
water, squeeze out, then
heat on the hob until dissolved.
Add the advocaat, stir, and leave
to thicken in the fridge.
2
Whip the cream until stiff,
then gently fold into the
advocaat.
3
Spread over the cake, roll
up and dust with icing sugar
shortly before serving.
Strawberries and cream
1
Whip the cream with the
vanilla sugar until stiff.
2
Scatter the strawberries over
the cake, spread the cream
on top and roll up from the
long side. Dust with icing sugar
shortly before serving.
Mango cream
1
Peel the mangos, cut the
fl esh off the stone, and
purée with the lime juice, sugar
and grated orange zest.
2
Soften the gelatine in cold
water, then heat on the hob
until dissolved. Stir a little of the
fruit purée into the gelatine,
then pour into the rest of the
purée and stir well. Leave in the
fridge until it has set enough for
a spoon dragged through it to
leave a mark.
3
Whip the cream until stiff
and fold into the fruit mix-
ture. Place in the fridge to chill.
Spread evenly over the cake.
4
Roll up and dust with icing
sugar shortly before serving.