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38 Swiss roll fillings Ingredients For advocaat and cream filling: 3 (5) gelatine leaves 150 (230) ml advocaat 500 (750) ml cream For cranberry and cream filling: 500 (750) ml cream 16 (24) g vanilla sugar 200 (300) g cranberries from a jar 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. Preparation for cranberry and cream filling Whip the cream and vanilla sugar together until stiff. Spread the cranberries over the cake. 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.