I hope you are having a wonderful weekend so far.
Here in Sweden, it was a beautiful sunny day, I enjoy these winter days where we have sun and lots of natural daylight!
Sharing the recipe for a Budapest-roll, this cake is glutenfree, and if you are not familiar with this cake, It´s a typical Swedish cake you often see at bakeries in Sweden, Most bakeries make it with hazelnuts I prefer almonds. At the bakery, they fill it with whipped cream and bananas or mandarin.
This version is filled with licorice whipped cream and fresh raspberries. The top is drizzled with melted chocolate! I love Licorice
I love this cake, but if you prefer and another filling after your taste!
Budapest-roll with licorice filling and raspberries.
- 1 1/8 cup (250 g) egg whites
- 2 cups (450 g) sugar
- 200g ground hazelnuts or almonds
- 75g Jell-O Pudding-Instant Vanilla, or use Marsán Vaniljsås original or (75-gram maizena Corn starch)
- 2 cups ( 5 dl ) heavy cream, cold
- 7 oz. 250 gram mascarpone, cold
- 1 -2 tablespoons powdered sugar
- 1 -2 tablespoons raw licorice powder
- 125 gram fresh raspberries
- 2 oz. Dark chocolate, melted
- Preheat oven to 320F / 160 C°
- In a large bowl, whip egg whites until stiff peaks form. Slowly add the sugar while beating the egg whites on low speed.
- In a medium bowl, blend the ground hazelnuts with the Jell-O Pudding-Instant Vanilla
- With the use of a spatula, carefully fold in the almonds/ Jell-O Pudding-Instant Vanilla mixture with the meringues.
- 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.
- Bake in the middle of the oven for about 20 -25 min, or until set.
- Let the meringue cool completely.
- While meringue is cooling, make the licorice frosting
- Flip the cake carefully upside down onto a new sheet of parchment paper or use a silicon matt as I do.
- Carefully peel off the parchment paper.
- Make the licorice frosting, In a bowl, add heavy cream, mascarpone, powdered sugar, and licorice powder, mix until fluffy.
- Spread the whipped licorice cream over the bottom of the cake.
- Place the raspberries on top of the licorice cream.
- Place the long side of the cake in front of you and start rolling it.
- I find using the parchment paper and a silicon 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.
- This cake is best in taste if you refrigerate it a few hours before serving!
- When you slice this cake it is best to use a serrated knife in a gentle sawing motion.
Have a beautiful day you all, Love Manuela xox
If you have never made a Budapest-roll before I suggest you watch this video below from another version!
Same recipe, just different filling.
Step by step;