Meringue cream roll

Ingredients for 1 servings:

• 6 egg whites
• 250 g sugar
• 1 pack of vanilla sauce powder (for cooking)
• 1 tbsp, levelled cocoa powder
• 100 g hazelnuts, chopped (walnuts for allergy sufferers)
• 400 g whipped cream
• 1 can mandarin orange(s) (slices, 400 g)
• 100 g powdered sugar
• some chocolate coating
• some almond flakes
• 10 tsp, heaped cream, for 10 cream rosettes
• 10 slices of tangerine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

This pastry is now one of the classic offerings of Swedish cafés (Budapest roll)

The meringue base: Beat the egg whites until frothy and, intermittently, add the sugar a spoonful at a time. The stiffer the foam, the better the result. Mix the vanilla powder with the cocoa powder and carefully fold the powder and chopped nuts into the egg white mixture. Do not beat! Place a suitable sheet of baking paper on a baking tray, trimming it if necessary. Fill a piping bag with a finger-thick opening with the meringue mixture and pipe 9-10 thumb-thick strands, just touching each other, over the long side of the baking tray. Bake the meringue base at 175°C in the center of the oven for about 20-25 minutes. Allow the meringue base, including the baking paper, to cool on a wire rack. Then carefully turn the meringue base out onto another sheet of baking paper and carefully loosen the paper that is now on top. The filling: Whip the cream until stiff peaks and set aside about 10 heaped teaspoons for the garnish. Remove the mandarin oranges from the can, drain them, and set aside ten pieces for decoration. Fold the drained mandarin oranges into the whipped cream. Spread the cream and mandarin orange filling on the meringue base and roll the base into a log, perpendicular to the strands, using the baking paper underneath. Almost any other fruit will do, but only mandarin oranges will make the original. Garnish: Cut the beginning and end of the Budapest roll straight. Sprinkle the roll with powdered sugar, garnish with almond flakes, and sprinkle with melted chocolate. Place a dollop of cream on each piece (3-4 cm) and decorate with the remaining mandarin orange pieces.