Budapestrulle Swedish Budapest Roll Cake

🧂 Ingredients

• 6 Egg Whites
• Pinch Kosher Salt
• 325 g White Sugar
• 30 g Cornstarch
• 1 tsp White Wine Vinegar
• 150 g Toasted Hazelnuts

  finely chopped
• 300 ml Whipping Cream
• 1 tsp Icing Sugar
• 1 tsp Vanilla Extract
• 300 g Canned Mandarin Oranges
• 50 g Dark Chocolate

  melted
• 25 g Toasted Chopped Hazelnuts

Instructions

• 1 Preheat oven to 350 F.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 Meanwhile, whip the cream for the filling with the icing sugar and vanilla until
  stiff. Chop the mandarins into small pieces.
• 7 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.
• 8 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.

Nutrition Info