Budapestrulle (Budapest Roll Cake)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    302
based on 1 ratings

Budapestrulle, or Budapest roll, is a Swedish dessert created in the 1950s by Ingvar Strid, a Swedish pastry chef who was inspired by Esterházy Cake during a visit to Budapest and wanted to reproduce something similar. The Budapestrulle is made with hazelnut meringue, rolled with whipped cream and mandarins, and finished with a drizzle of chocolate. Light, delicious, and naturally gluten-free, Budapestrulle has become a beloved staple in Swedish cafés and homes, especially for celebrations and fika.

recipe updated 10 Jul 2025

Ingredients

  • Dark chocolate icon
    Dark chocolate
    50 g
  • Canned mandarins icon
    Canned mandarins
    400 g
  • Egg white icon
    Egg white
    6
  • Caster sugar icon
    Caster sugar
    200 g
  • Ground hazelnut icon
    Ground hazelnut
    100 g
  • Custard powder icon
    Custard powder
    55 g
  • Whipping cream icon
    Whipping cream
    400 g
  • Icing sugar icon
    Icing sugar
    2 tablespoons
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Piping bag
  • kCook icon Swiss roll tin - large

Step preview

  1. Making the meringue:
  2. Preheat the oven - 175ºC
  3. Line a large Swiss roll tin with parchment paper
  4. Fit the Whisk Tool
  5. Add egg whites into the appliance bowl
  6. Whisk until soft peaks have formed - 1 minute, speed Max
  7. Then add sugar gradually while the machine is running
  8. Whisk until stiff peaks have formed - 3 minutes, speed Max
  9. Then add the next ingredients
  10. Whisk until combined and then scrape the bowl - 10 seconds, speed Max
  11. Whisk until combined - 5 seconds, speed Max
  12. Transfer the mixture into the tin and spread out evenly
  13. Bake until just set - 15 minutes, 175ºC
  14. Line a work surface with a sheet of parchment paper
  15. Turn the meringue over onto the baking paper and remove the old one
  16. Let cool completely and keep it flat to prevent the meringue from breaking
  17. Making the whipped cream:
  18. Clean the appliance bowl and fit the Whisk Tool
  19. Add the ingredients into the appliance bowl
  20. Whisk until stiff peaks have formed - 1 minute 30 seconds, speed Max
  21. Add about a quarter of the whipped cream into a piping bag fitted with a large star tip
  22. Transfer the remaining whipped cream onto the meringue and spread evenly
  23. Scatter the mandarin segments on top of the cream and reserve a few for decoration
  24. Carefully roll the meringue short side up
  25. Carefully place the meringue on a plate, seam side down
  26. Chill in the fridge until set - 10 minutes
  27. Once set, drizzle with melted chocolate
  28. Chill in the fridge until set - 10 minutes
  29. Pipe the whipped cream over the top of the roll
  30. Decorate with the reserved mandarin segments
  31. Serve
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