Budapestrulle is a very light cake of Swedish cuisine, made by spreading whipped cream on top of a hazelnut sponge and wrapping various fruits in it. Rulle means roll, meaning the name of the cake is Budapest roll.
Budapestrulle was found by Swedish Chef Ingvar Strid and 1st of May is celebrated as the day of budapestrulle. The most important feature of the recipe is that it is gluten-free. It can be interpreted in different ways and made with a wide variety of fruits, but the most commonly used fruits are tangerines raspberries, peaches and apricots. Fruits can be chosen according to the season. When using tangerines, the outer shell of the tangerine is peeled as well as the thin membrane-shaped shell inside.
The biggest difference with roll cake is that it is made with ground hazelnuts instead of flour and is gluten-free. Another difference is that the batter is squeezed in a strip shape with a piping bag instead of spreading it in a flat layer on the tray. This squeezing process in the form of a strip prevents the sponge from breaking at unwanted places while wrapping. Since the sponge cake made with hazelnuts, it is not as flexible as the sponge cake made with flour, it is more prone to breaking. If it is not piped as a strip, it can break uncontrollably.
As soon as you make the cake, you can serve it immediately or rest in the fridge. You can serve it the next day, its consistency doesn't change when it waits.
Enjoy the recipe...
For the cake;
- 6 egg whites,
- 1/2 cup sugar,
- 200 g finely ground roasted hazelnuts
- 1 tablespoon of cornstarch.
For the cream;
- 300 ml heavy cream,
- 1/2 cup powdered sugar.
- 40 g of chocolate,
- Powdered sugar.
For the filling;
- Raspberry, peeled tangerines, peeled peaches or peeled apricots.
- Whisk the egg whites until stiff peaks,
- Add sugar and whisk until sugar dissolves,
- In a separate bowl, mix the ground hazelnuts and starch,
- Add the mixture to the egg whites little by little and mix gently with a spatula,
- Take the mixture into a piping bag with a round end,
- Squeeze the batter into a baking pan covered with wax paper in lines parallel to the short edge, side by side, adjacent to each other,
- Bake in the preheated oven at 180 degrees until the top is browned,
- Remove from the oven and rest for 5-10 minutes.,
- Turn it over on another wax paper and gently remove the wax paper underneath,
- Wrap it in a roll with wax paper and let it cool,
- Meanwhile, whisk the heavy cream in a narrow and deep bowl until thickens,
- Add the powdered sugar and whisk until melts,
- Unroll the cooled cake and spread the whipped cream (by separating some of it to decorate it),
- Place the fruits on it,
- Roll it up again,
- Sprinkle the powdered sugar on it and pour the melted chocolate,
- Take the whipped cream that you set aside into a piping bag with a star tip, squeeze it on the cake and place fruits on top,
- You can serve it right away or after resting it in the refrigerator.