Cherry Hazelnut Budapest Roll

A soft, fluffy hazelnut meringue cake filled with light mascarpone cream and juicy cherries. The blend of brandied cherries, roasted hazelnuts, and dark chocolate is divine.

By @soohyunlees

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 400 grams Cherries fresh, including pits
• 88 grams Sugar
• 25 grams Lemon Juice
• 32 grams Brandy
• 2 whole Star Anise optional
• 200 grams Egg Whites
• 250 grams Sugar
• 150 grams Hazelnut Flour
• 50 grams Cornstarch
• 1 sheet Parchment Paper
• 250 grams Mascarpone
• 360 grams Whipping Cream
• 60 grams Icing Sugar
• 10 grams Vanilla Extract

Instructions

1. Remove the pits from 400g of fresh cherries.
2. In a medium saucepan, combine the cherries, 88g of sugar, 25g lemon juice, 32g brandy, and 2-3 whole star anise. Bring to a boil while stirring often.
3. Reduce heat to low and simmer for 3-4 minutes until cherries are soft. Transfer to a bowl, cover, and refrigerate for at least 2 hours.
4. Whisk 200g egg whites with 1/3 of 250g sugar in a mixer bowl at medium speed until foamy. Gradually add remaining sugar, whisking to stiff peaks.
5. Sift 150g hazelnut flour and 50g cornstarch together, then fold into the meringue using a spatula.
6. Pipe the meringue into long strips on a parchment paper-lined baking tray (45cm x 32cm) using a 15mm round nozzle. Bake at 190C for 13 minutes and let cool.
7. Whisk together 250g mascarpone, 360g whipping cream, 60g icing sugar, and 10g vanilla extract until medium peaks. Set aside 120g for decoration.