A recipe for filled cake rolls found in “Det Nye Kjøkken Biblioteket” (The New Kitchen Library) published in 1971
This is, as one see immediately, a close relative of the “Kromkake”. These cakes are easy to shape and they are also easy both to make and to store. To whip the cream to fill them with is also done in a jiffy. Cream rolls are perfect for serving guests that find the standard seven sorts of Norwegian Christmas cookies somwhat dry, and believe me some people do.