Budapestrulle - Budapest roll
Inspite of the name, this is a Swedish invention. A pastry chef from Småland (close to where I grew up) started making this lovely creation. There is some similarity with the Austrian-Hungarian "Estera`zy tarte". But this is a modern Swedish classic, and yet another one that has its own day in the calendar (May 1st).
My mother used to sometimes substitute blueberries or raspberries in the filling, when in season. Here I have used the customary filling which is tinned mandarin wedges, but other fruits or berries can be used as well.
2 dl egg whites, (approximately 6 egg whites)
3 dl sugar
1 bag of custard powder (approximately 50g)
100 g finely chopped hazelnuts
4 tbsp almond flakes to sprinkle over
3 dl whipping cream
approx 200 g tinned mandarin wedges, drained weight
cocoa powder or chocolate to decorate
Whisk the egg whites into a hard foam. Add sugar, a little at a time whilst continuing to whisk until you get a thick, stiff meringue batter.
Mix in custard powder and the chopped nuts. Spread the meringue, or better yet pipe it in thick connecting ropes, into a large rectangle shape on a baking sheet covered in baking parchment.
Sprinkle over the almond flakes and bake on middle rack, 175 degrees C (347 F) approx 15-20 minutes. The base should be slightly browned. Let it cool somewhat on the baking sheet, then turn it up on another baking parchment. Peel off the parchment it was baked on. Let it cool.
Whip the cream and spread over the cool bottom. Place the drained mandarins on the cream, scattered evenly. Now roll the cake into a roll, using the parchment.
Place in fridge or even in the freezer to set (it shouldn't be frozen). Take it out a little while before serving. Dust with cocoa or drizzle with melted chocolate to decorate. Mmmm yummy! I promise!