Hei sweet readers I hope your weekend was great ♥
Have you ever tasted a Budapest Roll?
Budapest Roll is a delicious meringue hazelnut roll, filled with whipped cream and mandarin oranges!
It is so delicious and so easy to make, and perfect for any occasion.
- 250 gram egg whites
- 450 gram white sugar
- Pinch of cream of tartar or a few drops of lemon juice ( see tip)
- 200 gram ground hazelnuts or almonds
- 75g Jell-O Pudding-Instant Vanilla, or corn starch
- 1 1/3 cup heavy cream, whipped
- One can mandarin oranges
- 50 gram Dark chocolate, melted
- 1 tablespoon Powdered sugar for dusting ( optional)
- 1-tablespoon Dark cocoa powder for dusting ( optional)
- Preheat oven to 320F / 160 C°
- Line one baking sheet with parchment paper or a silicon matt and set aside for now.
- Prepare the standing mixer, by wiping the standing mixer bowl and whisk with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
- Pour the egg whites into a mixer and whisk them slowly for some minutes, add in the cream of tartar ( or a few drops of lemon juice) as soon as the egg whites start to foam allowing small stabilizing bubbles to form, then increase the speed to medium speed so the meringues become at stiff peaks.
- Slowly add the sugar while beating the egg whites on medium speed until the meringue is glossy and firm/stiff.
- In a medium bowl, blend the ground hazelnuts ( or ground almonds) with the vanilla Pudding powder ( or use cornstarch)
- With the use of a spatula, carefully fold in the hazelnuts ( or almonds) Jell-O Pudding-Instant Vanilla ( or cornstarch) mixture with the whipped egg whites.
- Fill a piping bag fitted with a large round nozzle and pipe stripes from one side of the baking tray to the other side, pipe each stripe close to each other, leaving about 1-2 inches free from meringues around the entire baking sheet /silicon baking matt to get a clean line.
- Bake in the middle of the oven for about 20 min, or until set.
- Let the meringue cool completely.
- While the meringue is cooling, drain the mandarin slices. Make sure they are dry before being putting it on the cake.
- In a bowl, whip up the cold heavy cream on medium speed until it is at soft peaks.
- Flip the cake upside down onto a new sheet of parchment paper.
- Carefully peel off the parchment paper spread the whipped cream over the bottom of the cake. Place the mandarin slices e on top of the cream.
- Place the long side of the cake in front of you and start rolling it.
- I find using the parchment paper and a silicone mat underneath helps the rolling ones you get started, hold on to the paper rather than the cake.
- Once rolled up, make sure the edge of the roll is facing down.
- Melt the chocolate and drizzle on top, when the chocolate is firm, dust the top with icing sugar ( optional) and some dark cocoa powder ( optional)
- Cream of tartar ( or a few drops of lemon juice) stabilizes the egg whites so that you can achieve maximum volume without ever drying them out and deflate them by overbeating, add the cream of tartar after the egg whites start to foam.
- Mixing on a KitchenAid stand mixer, low means number 2; medium-low, number 3; medium nr 4; medium-high number 7; and 8; high.
step by step pictures below