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Budapest Roll Cake
Budapest Roll Cake is a classic Swedish pastry made with hazelnut merengue, and filled with cream and mandarin. Delicious with a cup of coffee or as a dessert.
Ingredients (10 servings)
6 egg whites
300 ml caster sugar
150 g roasted hazelnuts
75 ml cornflour
Filling:
200 ml whipping cream
175 g mandarin segments, drained weight
25 g dark chocolate
6 egg whites
300 ml caster sugar
150 g roasted hazelnuts
75 ml cornflour
Filling:
200 ml whipping cream
175 g mandarin segments, drained weight
25 g dark chocolate
METHOD:
Preheat the oven to 175°C or 160°C fan.
Whisk the egg whites until stiff peaks form. Add the caster sugar a little at a time, whisking constantly. Whisk until you have a glossy meringue.
Blend the hazelnuts to a fine flour in a food processor.
Gently fold the hazelnuts and cornflour into the meringue and mix together to form a smooth batter.
Line a baking tray with baking paper. Pipe the meringue in even strips along the short side of the paper or spread it out in an even layer.
Bake the hazelnut meringue in the middle of the oven for approx. 25 mins.
Allow the meringue to cool completely before turning it out onto a new sheet of baking paper. Remove the paper on which the meringue was baked.
Filling:
Whip the cream and mix in the drained mandarin segments. Spread the filling over the meringue. Roll it up like a Swiss roll and leave it to set in the fridge.
Roughly chop the chocolate and melt it in a bain-marie or in the microwave.
Drizzle the melted chocolate over the Budapest Roll Cake. Leave to set, then cut into 10 pieces.
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