Saturday, March 21, 2015
A recipe for gluten-free hazelnut meringue roulade aka Budapestrulle (Budapestbakelse)
I am writing this post while sitting on a really comfortable bed in a brand new hotel in Helsinki, called Indigo Hotel. I'm in town for a long weekend to enjoy the Streat Helsinki street food festival. The press trip is organised and hosted by Visit Helsinki, and we have been taken very good care of. This morning Heather of Heather's Helsinki took us for a coffee and Budapest cake at Karl Fazer Café at Kluuvikatu 3. The cake in question was a Budapest slice.
It's a popular cake from Sweden, attributed to a pastry chef Ingvar Strid who was born in 1926 in Vetlanda. It's a hazelnut meringue roulade filled with whipped cream and peeled clementine slices. Delicious! The version popularised by Fazer in Finland is slightly different - the clementines/mandarine oranges are replaced with bananas and raspberries. Different - and sweeter - but still nice.
Here's my version of Budapestrulle - I make the classic Swedish version. The recipe below uses a popular and widely available Swedish product, Marsán snabb vaniljsås, but feel free to replace it with cornflour or potato starch or even all-purpose flour (in latter case it won't be gluten-free, of course).
Since 2013, May 1st has officially been the Budapestbakelsensdag in Sweden.
Serves 8 to 10
4 large egg whites
100 g caster sugar
150 ml (about 90 g) vanilla custard powder
100 g toasted hazelnuts, finely chopped
200 ml whipping cream
1 tsp caster sugar
300 g canned mandarine oranges/clementines, drained
50 g dark chocolate
some canned mangarine oranges/clementines
Heat the oven to 200 C. Grease and line a shallow Swiss roulade tin/baking tray with a parchment paper.
Using electric mizer, whisk the egg whites until stiff but not try. Add the sugar in 2-3 installments, continue whisking until the mix is shiny and white.
Combine the hazelnuts and vanilla custard powder, then gently fold into the meringue mixture. Spread the mixture into the prepared tin. Bake in the middle of pre-heated oven for 12-15 minutes, until the meringue is risen and slightly golden on edges.
Take out of the oven and cool completely. Then turn over onto a new piece of parchment paper and peel off the "baked" parchment paper.
For the filling, whisk the cream and sugar until thick and fluffy, then spread over the meringue. Put some mandarine slices aside for decoration, then scatter the rest over the cream. Roll up the roulade, starting with the long end, and using the paper underneath to help. Carefully lift onto a serving dish, leaving the "seam" underneath.
Melt the chocolate, drizzle over the meringue roulade. Garnish with mandarine orange slices. To serve, cut the cake into thick slices.
The photo above is by Juta Kübarsepp, taken for my cookbook "Nami-Nami. Maailma maitsed 1" (Varrak, 2013).