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This recipe produces a festive cake for teatime. Swiss roll with Texel fruit jam.
100 grams sugar
1 sachet vanilla sugar
100 grams Texel flour
20 g corn flour
1 teaspoon grated lemon rind
200 grams cranberry jam from Landgoed de Bonte Belevenis/ raspberry or strawberry jam from Zelfpluktuin, the pick-your-own garden.
Preheat the oven to 170°C. Whisk the eggs with the sugar, grated lemon rind and vanilla sugar for about 10 minutes until they are light and fluffy. Next, fold the sieved flour and corn flour carefully into the egg mixture, making sure it stays fluffy.
Place a sheet of baking paper on a baking tray and pour the mixture onto the baking tray; it should be about 1 cm thick. Bake for 15 minutes in a preheated oven. Spread out a tea towel and sprinkle it with granulated sugar. Turn out the cake onto the tea towel and roll up the cake carefully. Allow the cake to cool in this position.
Spread a layer of jam on the cake once it has cooled. Then roll the cake up again. Now you can slice it. Delicious, enjoy!
We are very grateful to Annette van Ruitenburg, author of the cookbook De Smaak van Texel, for this article.