ntil ready to use.
Swiss Roll:
Heat oven to 400
pie dough sheets and roll into a rectangle roughly
n half.
Prepare Almond-Cream Filling; spoon into bottom of ring
ayer on cake plate; spread Cream Filling evenly over layer.
Add
ntil firm.
RASPBERRY CREAM FILLING.
Place softened cream cheese and jam
0 minutes.
Chocolate Butter Cream Filling:
Blend the pudding powder
For Pecan Cream Filling: A day before you make
o make the brandy cream filling combine the cream, sugar, vanilla and gelatin
br>Beat egg whites and cream of tartar together.
Beat
ack to cool.
Vanilla Cream Filling:.
Put the butter and
atter.
Combine dairy-free cream cheese, 3/4 cup sugar
13 x 18 inch Swiss roll pan with parchment paper. In
ide. Using the kitchen towel, roll each half of the cake
ugar. Remove the parchment and roll up the cake and let
5 x 10-inch jelly roll pan (swiss roll tin) with parchment paper
ot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line
nch x 12 inch jelly roll pan, line with parchment, and
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a
br>Grease and line a Swiss roll tin 20 x 30cm.
he bottom of a jelly roll pan or a cookie sheet