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Nougat filling for cakes and swiss rolls

Nougat filling for cakes and swiss rolls recipe

nougat filling for cakes and swiss rolls
Serves

Serves

Time

Time

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Ingredients
    • 10 ml gelatine
    • 20 ml water
    • 250 ml (230 g) Clover Mooi River Butter
    • 125 ml (105 g) castor sugar
    • 1 x 397 g can Clover Full Cream Condensed Milk
    • 1 ml salt
    • 5 ml vanilla essence
    • 1 ml almond essence
    • 5 ml lemon juice
    • 5 ml cream of tartar
Method

    Soak gelatine in water and melt over warm water.

    Cream the butter and sugar until light and fluffy.

    Add gelatine to mixture.

    Mix the condensed milk, salt, essence and lemon juice together and add to butter mixture.

    Lastly, add the cream of tartar and mix well.