INGREDIENTS
1 jam Swiss roll, sliced
1 x 310 g can mandarin orange slices, drained
30 ml gelatine
60 ml water
125 ml Clover Full Cream Fresh Milk
2 egg yolks, separated
250 ml (200 g) sugar
grated rind and juice of 2 lemons
10 ml vanilla essence
500 g Smooth Cottage Cheese
250 ml Clover Fresh Cream
Orange sauce
50 ml cornflour
100 ml (80 g) sugar
500 ml Clover Krush 100% Orange Fruit Juice Blend
grated rind of 1 orange
1 orange, peeled and cut into segments
Method
Line base of a 21 cm spring form pan with Swiss roll.
Halve the remaining slices and line sides by alternating Swiss roll and mandarin slices against sides of pan.
Sprinkle gelatine over cold water and set aside.
Heat milk, egg yolk and sugar in a double boiler and stir until thickened.
Melt gelatine over boiling water and add to custard mixture.
Remove from heat and allow to cool.
Mix lemon juice and rind, essence and cottage cheese and slowly add to custard mixture.
Beat cream until soft peaks form and lightly fold into the custard mixture.
Beat egg whites until stiff and fold into cream cheese mixture.
Pour onto Swiss roll base.
Refrigerate until set.
For the sauce, mix the cornflour and sugar, add enough juice to form a paste, then add remainder of juice.
Heat juice mixture slowly in a heavy-based saucepan, stirring gently.
Add the orange rind and segments and allow to simmer until thickened and glossy.
Remove from heat and pour into a serving bowl.
Allow to cool.
Decorate the cake with remaining mandarin halves and serve with the orange sauce.
CLOVER INGREDIENTS USED IN THIS RECIPE
