Budapestrulle Swedish Budapest Roll Cake

5 from 2 votes

How to make Swedish Budapestrulle. Our Budapest Roll Cake recipe features hazelnut meringue, whipped cream, chocolate & mandarin oranges.

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: swedish

Keyword: budapestrulle

Servings:

Calories: 382kcal

Preheat oven to 350 F.
Whip the egg whites with salt in the bowl of a stand mixer with a whisk attachment until light and fluffy. Start adding the sugar, bit by bit. Keeping whisking until you reach stiff peak. Add the cornstarch and white wine vinegar and whisk again.
Fold in the roughly ground hazelnuts. Fill a piping bag with meringue mixture. Pipe into a prepared rectangular baking pan lined with parchment paper in an even layer.
Bake for around 25-30 minutes until the meringue is firm, slightly cracked on top and lightly browned. Leave to cool in the pan for 10 minutes.
Cut a piece of baking parchment slightly larger than the pan and place on the worktop. Carefully turn the meringue out onto the baking parchment and let cool.
Meanwhile, whip the cream for the filling with the icing sugar and vanilla until stiff. Chop the mandarins into small pieces.
Peel away the parchment from the cold meringue. Spread an even layer of the whipped cream on top of the meringue and then add the mandarin pieces. Very carefully roll up the meringue lengthwise, as tightly and neatly as possible, using the baking parchment to help you.
Transfer to a large serving plate, making sure the seam is underneath. Drizzle the melted chocolate across the top, then sprinkle with the toasted chopped hazelnuts. Chill in the fridge until ready to serve.