Budapest cream roulade recipe

Budapest Cream Roulade recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Budapest cream roulade recipe is a delightful dessert that originated in Hungary. This heavenly treat consists of a light and fluffy sponge cake rolled up with a luscious cream filling. The combination of the delicate cake and creamy filling creates a perfect balance of flavors and textures. Whether you're hosting a special occasion or simply craving a sweet indulgence, this Budapest cream roulade will surely impress your guests.

Keywords: Budapest, cream roulade, Hungarian dessert, sponge cake, cream filling.

Budapest cream roulade recipe details

Budapest cream roulade recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

¼ l	milk
½ packet(s)	custard powder, vanilla
5 tbsp	sugar
7	egg whites
150 g	sugar
1	vanilla bean
100 g	couverture
60 g	plain flour, sieved
100 g	raspberry jam
200 g	butter, soft
2 cl	kirschwasser
1 tbsp	cocoa powder
	To garnish:
4	cherries
	whipped cream

Instructions

Cook a blancmange with the custard powder, the sugar and the milk.

Line a baking sheet and preheat the oven to 200°C.

Whisk the egg whites with the sugar and scraped out vanilla pulp until stiff. Melt the couverture and fold in the beaten egg whites. Then fold in the sieved flour.

Evenly divide the dough on the baking sheet and bake for 10 minutes. Remove from the oven and turn the sponge onto a tea towel. Cover with a lightly damp second tea towel and allow to cool.
Remove the parchment paper, then spread the sponge with the raspberry jam.

Stir the butter until creamy, then mix little by little with the cold blancmange and kirschwasser. Spread the cream onto the sponge, roll the sponge up and dust with cocoa powder.

Garnish with whipped cream and halved cherries. It makes about 8 slices.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:

510kcal