Budapest roll should perhaps come from Hungary, but it is actually Swedish. Budapest roll is very suitable, both for dessert and as a cake with coffee.
100 g hazelnuts
90 g sugar
1 tablespoon vanilla sugar
50 g cornstarch
200 g egg white
200 g of fine-grained sugar
Place the hazelnuts on a baking tray and put them in the oven at 200 degrees for 10 minutes. Pour the nuts, sugar, vanilla sugar and cornstarch into a food processor and grind it to a fine powder or grind it in an almond grinder. Beat the egg whites stiff and add fine-grained sugar, a little at a time.
When the meringue is firm and shiny, carefully fold in the nut powder with a spatula. Fill the nut meringue mass into a piping bag and spray it out in tight, long rows on the baking paper, until all the mass is used up. Bake in the middle of the oven at 175 degrees for approx. 25 minutes. Place a new sheet of baking paper over the cake and a baking tray over it. Turn the trays around so that the cake ends up upside down on the new baking paper. Carefully pull off the paper the cake was baked on, and cool it on a wire rack.
Fill:
2 cans (each 312 g) mandarins
3 dl whipped cream
2 tablespoons sugar
Whip cream of cream and sugar. Pour the mandarin oranges into a strainer and let them drain.
Spread cream over the cake and place mandarin oranges on top. Carefully roll up the Budapest roll, wrap the paper around it and leave it in the fridge for 30-60 minutes.
Decorations:
50 g melted chocolate (I melt it in a water bath)
Roll the cake out of the paper and onto a plate. Pour melted chocolate into a piping bag, make a grid pattern and refrigerate the cake until the chocolate has hardened.
Budapest roll gets soft if left in the fridge or freezer, so I recommend eating it the same day you make it.
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