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Cakes Desserts Swedish

Budapestrulle

Fika is actually a real thing in Sweden. And this budapest rulle is in all the coffee shops and always an option when you go out for fika. I put a little spin on it by adding homemade vanilla custard in the whipped cream but traditionally its made with just whipped cream and oranges. You can really add any berry to this. Blackberries, raspberries, cherries, kiwi or bananas its really endless of the varieties you can make and this is another reason why I LOVE baking!

Ingredients

  • 1/2 cup sugar
  • 3/4 cup hazelnut flour
  • 1/4 cup cornstarch
  • 4 egg whites
  • 1/2 cup sugar
  • 1 1/2 cup whipped cream
  • 2 oranges, fillet and cut into small pieces
  • 10-15 fresh raspberries
  • 1/2 cup dark chocolate
  1. Turn oven on 340F, line a baking sheet with parchment paper.
  2. mix sugar, hazelnut flour and cornstarch in a bowl.
  3. Whisk the egg whites until they are fluffy and firm. Then slowly add in the sugar and whisk until firm. If you can turn the bowl upside down without the egg whites moving, you have the perfect consistency.
  4. Gently fold in the dry ingredients in the egg whites using a spatula.
  5. Once mixed put the egg white batter in a piping bag with a decorating tip if desired.
  6. Pipe out 17-18 lines of the batter on the prepared baking sheet. Or until there is no more batter left.
  7. Bake in the oven for 20 min. Once 20 min are up open the oven for 10 seconds then close and leave the cake in there for an additional 2 min. This will create and chewy inside of the meringue and a crispy outside.
  8. Take out and let cool. Once cool put parchment paper on top and flip it over so you are left with the bottom facing you and take of the parchment paper.
  9. Whip the cream and fold in some of the vanilla custard that you already made, as much as you desire. You might be left with some custard.
  10. Put a layer of the whipped cream on the meringue. Add halved raspberries and the fillet orange pieces. Roll together.
  11. melt the chocolate and drizzle it on top of the cake and finish of with powdered sugar.

Vanilla custard

  • 6 egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1 fresh vanilla bean pod
  • 1,5 cups whole milk
  • 1 tbs unsalted butter
  1. Mix egg yolks, sugar and cornstarch in a bowl.
  2. Cut the vanilla bean pod in half and scrape out the seeds with the back of your knife. Put them and the pod in a pot together with the milk, bring up to a simmer, while stirring. Once it simmers, move to the side and take out the vanilla pod.
  3. Pour a little bit of the milk into the egg mixture while stirring frequently. Add rest of milk. Pour the milk and egg mixture back into the pot and put back on low heat on stove. Keep stirring until it becomes thick and creamy. if its too thick you can add a splash more of milk.
  4. Pour into a bowl add butter and stir. Once mixed, cover and let cool in fridge.
  5. You can half the recipe of the custard as you will have some left over. Or you can just save it for another sweet treat.

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