Classic Budapestroll
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Another Swedish classic that you can see in most bakeries in Sweden.
The first time I made this classic Budapest Roll, I could just not stop eating it; it is so incredibly delicious.
The name Budapest has nothing to do with Hungary- This is a typical Swedish Cake.
The cake is made from whipped meringues and combined with ground hazelnuts, or you can use ground almonds and instant vanilla pudding ( powder) you can custard powder, or use corn starch.
It takes around 20 to 25 minutes to be baked. After the cake is cooled, it is filled with vanilla whipped cream ( no need to sweeten it as the cake is already sweet), and then I add mandarin oranges on top, The cake is then rolled and drizzled with melted chocolate ( optional). It is beyond delicious.
This is the Classic Budapest version, but you can fill this role cake with anything you love.
With Love from Sweden!
Before You Bake
Read the recipe, completely, make sure you have everything you need, Adjust your oven rack, and preheat the oven
For all the step-by-step, pictures scroll to → Notes and click on the clickable link, I highly recommend doing this before you bake this recipe.
For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
*Note
→ 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.
→ I probably don’t need to say this, but it’s not the prepared pudding that goes into the cake, it is the dry, boxed instant pudding powder that you find on a grocery store shelf, Instant vanilla powder gives a lovely taste to this meringue cake and makes the meringue more stable, I use Jello-vanilla pudding and at times I use vanilla pudding from a Swedish brand called Ekstrøm. You can also use Bird´s Custard powder ( more known in the Uk) or I use cornstarch.
Classic Budapestroll
- 250 gram egg whites ( from about 7 to 8 large eggs) use a scale
- A pinch of cream of tartar
- 450 gram superfine sugar or white sugar
- 200 gram ground hazelnuts or almonds
- 75g Cornstarch, or Jell-O Pudding-Instant Vanilla, or Custard powder
FILLING
- 300 gram heavy cream, 35 to 40 % cold
- One can mandarin oranges
TOPPING
- 50 gram Dark chocolate, melted
- 1-tablespoon Dark cocoa powder for dusting, optional)
- A large piping pastry bag fitted with a round nozzle/tip ( optional)
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*Note Update There are two ways you can make the whipped meringue for the Budapest roll. One version is as described in the direction below by whipping egg whites and adding the sugar a little at a time, or you can add the 450 grams of sugar, 250-gram egg whites, and a pinch of cream of tartar into your mixer bowl, and warm the mixture over a pan of steamy water for about 10 minutes stirring and constantly scraping until all of the sugar is dissolved and then whip the meringue on medium speed for 10 minutes. This version is a bit simpler, and you are 100% sure that all of the sugar is dissolved, giving you a perfect whipped meringue.
Direction for the Classic Budapestroll
- Preheat oven to 320F / 160 C°
- Line one baking sheet with parchment paper or a silicone mat or parchment paper and set it aside for now.
- Prepare the standing mixer by wiping the standing mixer bowl and whisking with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
- Pour the 250-gram egg whites into a mixer and whisk them slowly for some minutes. Add in a pinch of cream of tartar as soon as the egg whites start to foam, allowing tiny stabilizing bubbles to form.
- Increase the speed to medium speed until the meringue is lightly stiff.
- Slowly add the 450-gram superfine sugar, a spoonful at a time, while beating the egg whites on medium-high speed until the meringue is glossy and at a very firm peak stage. This step may take about 5 to 10 minutes.
- In a medium bowl, blend the ground hazelnuts or almonds) with the 75-gram cornstarch or Jell-O Pudding-Instant Vanilla, or use custard powder.
- With the use of a spatula, carefully fold in the hazelnuts ( or almonds) and 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 in an even layer. Pipe each stripe close to each other, leaving about 1-2 inches free from meringues around the entire baking sheet /silicone baking mat to get a clean line. Alternatively, you can spoon the mixture into the pan and spread and evenly layer.
- Bake in the middle of the oven for about 20 to 30 minuter or until the meringue is firm, slightly cracked on top, and lightly browned. Do not overbake, or it will be difficult to roll the cake.
- Let the meringue cake leave to cool in the pan for about 10 minutes.
- Cut a large piece of baking parchment slightly larger than the baking tray and place it on the worktop, or use a baking mat as I do.
Directions for filling the cake
- While the meringue is cooling, drain the mandarin slices. Make sure they are dry before putting them on the cake.
- In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl and using an electric beater), whip the cream and vanilla if using on medium speed and whip until soft peaks form; use immediately or store in an airtight container in the refrigerator for up to 3 hours.
- Flip the cake upside down onto a new sheet of parchment paper.
- Carefully peel off the parchment paper from the cold meringue cake. If it is difficult to remove, brush the paper with a little cold water.
- Spread an even layer of whipped cream on the meringue, and then add the mandarin pieces.
- Place the long side of the cake in front of you and carefully roll up the meringue lengthways as tightly and neatly as possible, using the baking parchment to help you.
- Make sure the seam is underneath.
- This is an option. If you like a chocolate drizzle, melt the chocolate and drizzle on top. When the chocolate is firm, dust the top with dark cocoa powder ( optional)
- Chill in the refrigerator until ready to serve, and slice into small portions.
For step by step pictures how to make
→ a Classic Budapest roll
Click → here
Or scroll once →to see a short video clip on how to make it!
