📝 About This Recipe
A crown jewel of Swedish pastry shops, the Budapestrulle is a sophisticated flourless dessert featuring a light, nutty hazelnut meringue rolled around clouds of whipped cream and juicy mandarin oranges. Despite its name, this iconic treat was created by Swedish pastry chef Ingvar Strid in the 1950s and has since become a staple of the traditional 'fika' culture. It offers a delightful contrast between the crispy, chewy texture of the baked meringue and the silky, citrus-infused center.
🥗 Ingredients
Hazelnut Meringue Base
- 6 large Egg Whites (at room temperature, strictly no yolk traces)
- 1 1/4 cups Granulated Sugar (divided into two portions)
- 150 grams Roasted Hazelnuts (finely ground into a meal)
- 2 tablespoons Custard Powder or Cornstarch (adds stability to the meringue)
- 1 pinch Salt (to enhance the nutty flavor)
Creamy Filling
- 1 1/2 cups Heavy Whipping Cream (cold, at least 35% fat content)
- 1 tablespoon Powdered Sugar (for light sweetness)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 11 ounces Canned Mandarin Oranges (thoroughly drained and patted dry)
Decoration
- 50 grams Dark Chocolate (melted for drizzling)
- 1 tablespoon Powdered Sugar (for dusting)
- 8-10 pieces Whole Hazelnuts (lightly toasted for garnish)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Line a large rimmed baking sheet (approx. 30x40 cm) with high-quality parchment paper.
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2
In a food processor, pulse the roasted hazelnuts with 1/2 cup of the sugar and the cornstarch until you have a fine, sandy meal. Do not over-process or it will turn into nut butter.
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3
In a perfectly clean, grease-free glass or metal bowl, whisk the egg whites and a pinch of salt on medium speed until soft peaks form.
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4
Gradually add the remaining sugar, one tablespoon at a time, while continuing to whisk on high speed until the meringue is stiff, glossy, and holds its shape.
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5
Gently fold the ground hazelnut mixture into the meringue using a rubber spatula. Use a light hand to keep as much air in the mixture as possible.
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6
Transfer the mixture to a piping bag fitted with a large round nozzle. Pipe long, parallel lines across the width of the prepared baking sheet until the surface is covered.
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7
Bake in the center of the oven for 18-22 minutes. The meringue should be lightly golden and feel firm but slightly springy to the touch.
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8
Lay a fresh piece of parchment paper on a flat surface. Quickly flip the hot meringue cake onto the new paper and carefully peel off the paper it was baked on. Let it cool completely.
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9
While the base cools, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Be careful not to over-whip into butter.
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10
Spread the whipped cream evenly over the cooled meringue, leaving a 2 cm border at the top edge to prevent the filling from squeezing out when rolling.
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11
Distribute the well-dried mandarin segments over the cream layer.
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12
Starting from one of the long sides, use the parchment paper to help you roll the meringue tightly into a log. The piped lines should run along the length of the roll.
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13
Place the roll seam-side down on a serving platter. Drizzle with melted dark chocolate in a zig-zag pattern and dust lightly with powdered sugar.
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14
Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the structure to set.
💡 Chef's Tips
Ensure your mandarin oranges are extremely dry; excess moisture will make the cream runny and the meringue soggy. If you don't have a piping bag, you can spread the meringue with a spatula, but the traditional 'ridged' look comes from piping. For the best texture, use pre-roasted hazelnuts or toast them yourself to deepen the flavor profile. Do not overbake the meringue, as it will become too brittle and crack excessively when you try to roll it. If the meringue does crack slightly while rolling, don't worry—the powdered sugar and chocolate drizzle are excellent for hiding imperfections!
🍽️ Serving Suggestions
Serve with a strong cup of Swedish dark-roast coffee (Bryggkaffe) to balance the sweetness. A glass of chilled Moscato d'Asti or a sweet Riesling pairs beautifully with the citrus and nut flavors. Add a few fresh raspberries on the side for a pop of color and extra acidity. For a summer twist, replace the mandarins with fresh sliced strawberries or passion fruit pulp. Serve chilled on a vintage silver platter for a truly authentic Swedish bakery aesthetic.