Budapest Cake with Meringue and Cream
Ingredients
Cream components
- 550 ml milk (2 cups minus a little)
- 90 grams cornstarch (less than a full cup)
- 160 grams powdered sugar (less than a full cup)
- 75 grams butter
- 1 packet vanilla sugar
- 75 ml heavy cream (less than half a cup)
- 2 egg yolks
Meringue components
- 4 egg whites at room temperature
- 250 grams powdered sugar (1.5 cups)
- 200 grams hazelnut flour
- A pinch of salt (about half a teaspoon)
- 40 grams flour (heaping tablespoon)
Preparation
Cream making
Place milk, sugar, cornstarch, and egg yolks in a pot and cook until thickened.
After cooking, add butter and vanilla sugar and stir well.
Cover with plastic wrap touching the surface to prevent skin formation and let cool, stirring occasionally if desired.
Once cooled, add heavy cream and whip with a mixer until smooth.
Meringue whipping
Whip egg whites with a pinch of salt until slightly white.
Gradually add sugar over 8 to 9 additions until the mixture is stiff and does not fall when the bowl is inverted.
Sift flour and hazelnut flour together and fold into the meringue in 5 additions without deflating it.
Baking and rolling
Transfer the meringue mixture to a piping bag and pipe long strips onto a baking sheet lined with parchment paper, lightly greased to stick.
Bake in a preheated oven at 150°C without fan for 25 to 30 minutes.
After baking, cover with another sheet of parchment paper to prevent drying and let cool slightly.
Invert the meringue, spread the cream on it, add strawberries to the edge, and carefully roll it up, as some cracking is normal.
Slice the roll and garnish with strawberries.
Tips
Cover the meringue immediately after removing from the oven to minimize cracking.
Use large strawberries for better presentation.
The cream will set properly, so do not worry if it thickens during cooling.
