Budapest Roll

Featured tools:

Stand mixer

Mix, knead, whisk

Decorating nozzle tips

For pipping bag

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1. Hazelnut Dacquoise

   • 200 g egg whites (6 pcs)
   • 180 g white sugar
   • 150 g hazelnuts
   • 40 g cornflour
   • 5 g lemon juice

   • Place the hazelnuts on a baking tray and roast for 20 minutes at 150 °C.
   • Let them cool to room temperature, then process until you obtain a fine texture.
   • Separately, whisk the egg whites together with the white sugar and lemon juice in a bowl until stiff peaks form, for about 10 minutes.
   • Next, sift in the cornflour and fold it gently into the mixture using a spatula, being careful not to deflate the meringue too much.
   • Now, add the ground hazelnuts and incorporate them the same way as the cornflour until the mixture is smooth. Add a few drops of hazelnut essence if you'd like to enhance the aroma.
   • On a sheet of baking paper, draw a 40×30 cm rectangle with a pencil, flip it over, transfer the mixture to a piping bag fitted with a plain 2 cm nozzle, and pipe strips to cover the entire surface.
   • Bake with top and bottom heat for 25 minutes at 175 °C.
   • After the time is up, switch off the oven and leave to cool with the door slightly ajar. Store in a cool, dry place.

2. Vanilla Chantilly

   • 400 g double cream (35% fat)
   • 40 g whole milk powder (optional)
   • 40 g icing sugar
   • 5 g vanilla

   • In the bowl of a stand mixer, begin whipping the cold double cream with the vanilla on medium-low speed.
   • As bubbles begin to form, gradually increase the speed.
   • Once it starts to thicken, begin adding the icing sugar and milk powder — both previously sifted — a little at a time.
   • Once all the icing sugar and milk powder have been added, increase the speed until stiff peaks form.
   • Then, transfer the Chantilly cream to a piping bag fitted with a star nozzle and refrigerate for a few minutes before using.

3. Assembly

   • 200 g tinned mandarins in syrup
   • 50 g dark chocolate (70%)
   • 5 g sunflower oil or neutral oil

   • Carefully remove the baking paper from the hazelnut dacquoise.
   • Place the dacquoise upside down on your work surface, so the side that was in contact with the paper is now facing up.
   • Now, pipe a layer of Chantilly over the entire surface of the dacquoise from side to side, leaving about 4 cm free at the bottom edge.
   • Evenly distribute the drained tinned mandarins over the surface and roll the dacquoise up from the top, making sure there are no air pockets.
   • Melt the chocolate, mix it well with the oil, and drizzle lines over the top of the cake using a fork or a knife.
   • Finally, decorate the top as desired with more Chantilly and mandarins.
   • Store in the fridge until ready to serve and allow to sit at room temperature for about 5 minutes before serving.

Discover the history of Budapest Roll.

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