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Budapest Roll Exps Thn16 116866 C06 21 7b 4

Budapest Roll

TOTAL TIME: Prep: 25 min. + standing Bake: 20 min. + cooling YIELD: 12 servings.
If you’re a fan of Yule logs and pumpkin rolls, taste my Swedish specialty made from hazelnut meringue. People are in awe every time I bring it somewhere. —Catherine Walbridge, Boise, Idaho

Ingredients

  • 6 large egg whites
  • 2/3 cup finely ground hazelnuts
  • 6 tablespoons instant vanilla pudding mix
  • 1-1/3 cups sugar
  • FILLING:
  • 1-1/3 cups heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 ounce bittersweet chocolate, chopped

Directions

  • 1. Let egg whites stand at room temperature 30 minutes. Meanwhile, combine ground nuts and pudding mix. Line a 15x10x1-in. baking pan with parchment.
  • 2. Preheat oven to 350°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in nut mixture.
  • 3. Pipe meringue in long strips or spread over prepared pan until entire pan is covered. Bake until set and dry, about 20 minutes. Cool completely. Cover meringue with parchment; place another baking pan on top. Flip the pans. Remove top pan; carefully peel parchment from meringue.
  • 4. For filling, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread cream over meringue and top with oranges; roll up jelly-roll style, starting with a long side and peeling parchment away while rolling.
  • 5. Microwave chocolate on high until melted, stirring occasionally. Drizzle melted chocolate over meringue roll.

Nutrition Facts

1 piece: 256 calories, 13g fat (7g saturated fat), 37mg cholesterol, 68mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 3g protein.

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