Today I’m sharing one of Swedish sweet called Budapestrulle (Budapest roll). Confused? Yes, same here. I thought this cake was from Budapest, Hungary. But apparently not. You can read more about it here (the page is in Swedish but you can always ask help from google translate 😉 )
If you like roll cake, this is the light version. And just like other roll cakes, you can always use what ever you like for the filling. The common fruits for the filling are apricot, mandarin and raspberry. Fresh or canned (except for raspberry, have to use the fresh ones).
Same for the topping. Some people like it with just some chocolate and icing sugar. But I like it with more cream and fruits. Just perfect!
I have to admit though, this doesn’t look very pretty. I waited too long to roll it, so the cake (meringue) was hardening already and cause all the cracks all over the place. Hopefully next time I make it it will look much better 🙂
Here is the recipe if you want to try.
- 100g caster sugar
- 75g ground hazelnut
- 35g maizena (corn starch)
- 4 egg whites
- 100g caster sugar
- 300ml heavy cream, whipped
- segments from 2 large oranges / canned orange segments
- chocolate, melted*
- icing sugar*
- Preheat oven to 170C. Prepare baking tray lined with baking paper, set aside.
- Mix together 100g caster sugar, ground hazelnut and corn starch, set aside.
- Whisk egg whites into soft peak, add sugar little by little until it reach hard peak consistency.
- Pour dry mixture into the meringue little by little until everything is incorporated.
- Take some of the batter and put into a piping bag.
- Pipe around 15 to 20 long lines on the baking tray (same length).
- Bake for about 20 minutes (in the middle of the oven).
- Once baked, take it out and let it cool down until you can handle it and take it off from the paper.
- Once cold enough for the cream, spread 3/4 of the cream evenly and put some orange segments here and there on the cream.
- Roll it tight. Decorate with some icing sugar, melted chocolate, left over cream and orange segments.