Budapestrulle
From phwriter11 7 years ago
- 30 min to make
- Serves 4-6
Another Swedish dessert, an all time favorite in our family. Budapestrulle was originally created by Swedish pastry chef Ingvar Strid in the 1950’s using ground hazelnut. I used almond flour. Like all meringue based pastries and desserts, the egg whites should be stiff and glossy. Read more To test, dip whisk in egg white meringue and turn upside down. Your meringue should not drip but form stiff peaks. See less
Ingredients
- 6 egg whites shopping list
- 1 1/3 cup icing sugar shopping list
- 1 1/2 tsp white vinegar shopping list
- 3 tsp cornstarch shopping list
- 2/3 c almond flour shopping list
- 1 1/2 cup whipped cream shopping list
- 1 tsp white sugar shopping list
- mandarin slices shopping list
- icing sugar for dusting shopping list
- chocolate for drizzle shopping list
How to make it
- Preheat oven to 350F.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the icing sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, vinegar, and cornstarch. Continue beating until egg whites are stiff and glossy. With the use of a spatula, carefully fold in the ground almonds with the egg whites. See Photo
- Spread evenly on a baking sheet lined with parchment paper or baking silicon mat See Photo. Bake in the middle of the oven for about 20 min, or until set. Turn off oven and leave in the oven to cool while preparing whipped cream filling.
- While meringue is cooling, drain the mandarin slices. They need to be fairly dry before being put on the cake. Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Gently fold in mandarin slices.
- Flip the meringue cake upside down onto a new sheet of parchment paper (or kitchen towel dusted with icing sugar) Carefully peel off from the silicon mat or parchment paper. With top side down, spread the whipped cream over the bottom of the cake meringue, and gently roll up jelly-roll style, starting with a long side and peeling paper away while rolling See Photo. Once rolled up make sure the edge of the roll is facing down.
- Dust with icing sugar and drizzle with melted chocolate See Photo. Cut diagonally and serve. See Photo
People Who Like This Dish 3
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