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Another Swedish classic, the Budapest Roll, is a staple in most bakeries across Sweden.
The first time I made this roll, I simply couldn’t stop eating it—it’s incredibly delicious! Despite the name, Budapest has no connection to Hungary; it’s a quintessential Swedish cake.
This cake is made from a light, whipped meringue mixed with ground hazelnuts (or almonds) and instant vanilla pudding powder (or custard powder or cornstarch).
The batter is piped into stripes alongside one another, creating the signature texture and look of the cake.
It bakes in about 20 to 25 minutes, and after it cools, it’s filled with vanilla whipped cream (no extra sugar needed, as the cake is sweet enough).
Then, I layer mandarin oranges over the cream, roll up the cake, and drizzle it with melted chocolate (optional). The result? Pure bliss.
This is the classic Budapest version, but you can fill this roll cake with anything you love.
With love from Sweden!
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