Almond Flour Budapest Roll
Photo by Nea Arentzen
- Serves
- 10 servings
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
A Budapest roll is a classic Swedish dessert traditionally made with a soft hazelnut meringue (similar to a dacquoise) and filled with whipped cream and mandarines. Because hazelnut flour can be hard to find and relatively expensive, I use almond flour in this recipe instead. I also finish it with sliced almonds and chopped chocolate.
One reason I love this recipe so much is that it comes together surprisingly quickly. Once the egg whites are whipped, pipe it out on a baking sheet, bake for 20 minutes, and let it cool. Then all there's left to do is roll it up with the fillings. No need to wait an extended amount of baking or cooling time like when you make a pavlova.
Ingredients
- 5 egg whites
- 1 cup (198 grams) granulated sugar, divided
- 3/4 cup (67 grams) almond flour
- 2 tablespoon (14 grams) cornstarch
- 2 cup heavy cream
- 2 to 3 mandarines, peeled
- 1 tablespoon sliced almonds
- 1 tablespoon dark chocolate, chopped
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Directions
- Step 1
Heat the oven to 350 degrees F with a rack in the center position. Line a rimmed baking sheet with parchment.
- Step 2
In a clean large bowl using an electric mixer with a whisk attachment, whip the egg whites and 1/2 cup of the sugar until very stiff peaks form, about 5 minutes.
- Step 3
In the meantime, in a medium bowl, whisk together the remaining 1/2 cup sugar, almond flour, and cornstarch until no almond flour or cornstarch clumps are visible.
- Step 4
Using a spatula, gently fold the almond flour mixture into the whipped egg whites in figure eights until fully combined. Avoid overmixing and knocking out too much air. Transfer to a piping bag or a sealable plastic bag. Cut off the tip so you have a 1-inch wide opening.
- Step 5
Onto the prepared baking sheet, pipe the meringue into 13 to 14 (8-inch long) strips, making sure to keep them all connected so they bake into one big sheet. Bake until lightly golden brown, about 20 minutes. Let cool completely.
- Step 6
In a medium bowl, whip the heavy cream into soft peaks. Whip less than you think; it will stiffen as you work with it.
- Step 7
Flip the meringue base onto a parchment sheet (this will help with rolling later), top side down. Very gently peel the bottom layer of parchment off. Spread about 3/4 of the whipped cream to the edges of the meringue, then top with mandarin pieces.
- Step 8
Starting on a side where the strips are parallel to you, gently roll up the same way you would a swiss roll cake. Grab on to the parchment paper to help assist in rolling at the end, as to not puncture it with your fingers, and to help transfer it to a serving platter.
- Step 9
Transfer the remaining whipped cream to a new piping bag with optional tip. Dust the Budapest roll all over with powdered sugar, then pipe the whipped cream on top. Garnish with slivered almonds and chopped chocolate.