Budapest cream roulade recipe
Budapest Cream Roulade recipe
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
medium
510kcal
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