Very successful and tasty creamy cake where I used Swiss's rolls as a sponge. I don't often make cakes, but when I do, I want them to be easy and tasty. The base for the three fillings is the same, and the ultimate effect is fantastic. I used about 300 g of Swiss rolls.

  • 500 ml of milk
  • 100 g of sugar
  • 1 vanilla sugar (10 g)

  • 20 g gelatin powder dissolved with 20 ml of water

  • 2 packs of whipped cream powder mixed with 250 ml mineral water of 500 ml whipped cream

  • 100 g crushed walnuts or hazelnuts
  • 100 g crushed biscuits
  • 100 g of melted chocolate

  • about 300 g of Swiss rolls of your choice
  1. First dissolve the gelatin and allow it to thicken for 10 minutes.
  2. In the meantime, boil the milk with sugar and vanilla sugar, just let it boil, remove it aside and add the thickened gelatin and mix it. Allow it to cool down and coagulate with milk. You need to get a mixture like pudding (last picture). If it does not harden, add another gelatin bag (10 g) after it cools down and wait until it gets thicker.
  3. Mix whipped cream with mineral water using a mixer and add them to the milk mixture gradually by continuous stirring with a mixer.
  4. Once you get a uniform mixture, divide it into 3 parts. In the one part add the ground walnuts, in the other part ground biscuits and in the third part melted chocolate. Mix each well.
  5. In a circular deep bowl coated with nylon foil, arrange pieces of the roll. Arrange them as close as you can. I used around 20 pieces.
  6. First add the nuts filling, then the chocolate filling and the last the filling with biscuits.
  7. When finished, close the cake with pieces of roll (If wanted). Cover the cake on the bottom side with foil and allow it to cool in the refrigerator.
  8. After it cools down (I left it overnight), flip it on a serving plate, remove the foil and serve it cold.