Budapest roll Calories

To make a Budapest roll, bake a hazelnut meringue sheet, let it cool, spread it with whipped cream and fruit, then roll it up. Avoid overbaking the meringue, which can make it brittle and prone to cracking.

Budapest roll is associated with Swedish baking, despite its Hungarian-sounding name. It is known in Sweden as Budapestbakelse and is typically made with hazelnut meringue, cream and fruit.

The Budapest roll takes its name from Hungary's capital, but there is no widely established explanation for the naming. The dessert itself is linked to Swedish pastry-making rather than being a traditional Hungarian cake.

A Budapest roll is usually filled with whipped cream and fruit, commonly mandarin or another citrus fruit. Some versions use berries or add chocolate, but the hazelnut meringue base is its defining feature.

To reduce cracking, do not overbake the Budapest roll's meringue and let it cool before filling. Use the baking paper to guide the roll gently; small cracks are common and can be covered with cream.

Yes, you can freeze Budapest roll, although the meringue and cream may lose some of their original texture after thawing. Wrap it tightly or freeze individual slices, then thaw them slowly in the refrigerator.

Budapest roll keeps best covered in the refrigerator and is best eaten within a few days. The meringue gradually softens as it absorbs moisture from the cream and fruit.

Mandarins are a common fruit in Budapest roll, adding a bright, tangy contrast to the sweet hazelnut meringue and cream. Other fruit appears in modern versions; drain juicy pieces well before adding them.

Yes, you can make Budapest roll with another ground nut, such as almonds, but the flavour and texture will change. Because the nut is mixed into the meringue, simply leaving it out may make the base less sturdy.