Monday, February 22

How I did not make the Budapest Swiss Roll

Sometimes things just do not work out by the plan. I have to admit I totally screwed it up! The biscuit came out perfect, but the whipped cream filling was a total loss (I created butter with mango...yaiks!). Since it was way past 10 PM and all the supermarkets were closed in this city I was not able to finish my swiss roll. So on Saturday in the morning I made a second attempt with the filling. First I wanted to do it like in the original Anne's recipe, but as I had 5 egg yolks with no life purpose in the fridge then I made a custard filling with tangerines instead. Since today it was impossible to roll it then I made a double layer cake. Not bad solution at all, but I am very disappointed that my fear for making swiss roll actually proved itself in life.

Apparently this cake is very popular in Sweden, read more about it at Anne's Food blog and see the original recipe:  

Eesti keeles saad originaalretsepti siit: 

And here's my accidental version of Budapest Swiss Roll:


The swiss roll biscuit

5 egg whites
3 dl sugar (about 1,3 cups)
150 g hazelnuts
2 tbsp cocoa powder
100 ml flour (about 0,4 cups)
3 tbsp flaked almonds


5 egg yolks

6 tbsp sugar

zest of 1 small lemon

2 tbsp lemon juice

2 dl whipping cream

3dl of fresh or defrosted berries (or you can use canned tangerines like I did, around 200 gr)


Start by preheating the oven to 150°C.
Blitz the hazelnuts in a food processor until finely chopped. Mix with cocoa powder and flour in a bowl.
Beat the eggwhites until they start to firm up. Gradually add the sugar, and beat until you have a thick, glossy meringue. Fold in the nut mixture, and spread on baking paper in a jelly roll pan. Sprinkle over the flaked almonds.

Bake for about 20 minutes - but after 15 minutes, turn the heat up to 175°C.

Remove, put the baking paper with the cake on a rack and let cool completely. Then invert on another piece of paper or onto a teflon sheet, and carefully remove the first sheet. (Brush with some cold water if it won't come off easily.)


In a very thick saucepan or by putting one saucepan onto another that is filled with water heat egg yolks, sugar, lemon juice and zest stirring continuously until the mixture is very thick. Remove from the stove let it cool down (you can put the saucepan into cold water so it cools down quicker). Meanwhile whip the cream and then mix it with the egg cream. Add fruit or berries and cover the biscuit with it.

If you would like to make a roll which I advise do the following:

Roll as you would a sushi roll, using the sheet the cake is on to help making it tight. Be very gentle, or the cake will crack. Roll all the way  to the end.
Slice off the ends and move the cake to a plate. Let it set in the fridge for a couple of hours - it can be frozen, too.

If you do not want to make a swiss roll then cut the biscuit half and put one half on top of the other. Add strawberries as I did for extra yumminess and voila! :)

The cake tastes really great on second day and nothing like what I had at Reval Cafe! So I have to go back there and investigate into that recipe... ;)

The whipped cream that did not turn out the way it should have the first time I did it looked like this:


Make sure you do not do this at home.. lol!


Anonymous said...

ohh, kui palju on maailmas toidublogisid! Vaatasin Anne blogi linke. eksistentsiaalsed mõtted...


Cora Hardin said...

Lol, this is fantastic. Sorry, your end-products look delicious, but I enjoy the sad chunky by-products, because this is what my kitchen experiences are like! :)

Merle said...

Maybe you should start a cooking blog as well? ;)

Cora Hardin said...

Haha, no, because that is where my experiments end! I never get to the successful part :D.