Budapest "stubbe" - Cake
This cake has been with my family for long time and from time to time I break my calorie intake and bake this delicious cake. You can find it in many Swedish bakeries but to me is their version too sweet and too heavy so I never buy it but instead bake it. Baking is a kind of therapy so from time to time I fall into it.
Ingredients:
2dl egg whites (approx. 6 eggs)
2.5-3dl sugar
100g chopped hazelnuts (I roast them before in order to get better taste)
1dl flour
1 1/2tbs cacao powder
Filling:
2dl cream (original version 3-4dl)
1 canned mandarines
- Whisk the sugar and egg whites until firm and add the sugar in a small stream while still whisking. The result should be a very firm meringue.
- Mix flour, chopped nuts and cacao powder in a bowl
- Carefully incorporate the meringue with the flour mixture.
- Spread out the mass in a roasting pan lined with well-greased baking parchment (30x40)
- Bake at 175°C 15min.
- Take out the cake from the roasting pan and remove carefully the paper. Allow to cool and use the roasting pan to cover the cake. This will keep the moisture in the cake.
- Whip the cream and spread out the cream on the cool cake. Spread over the drained mandarines and roll it together. Do not bother about the cracks.
- Pour over or decorate with melted chocolate with a little of butter in it. The butter will make it easier to cut through the chocolate when serving.
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