Budapest roll and chocolate mud cake are my favourite Swedish fika. So I had this idea of combining both of them into one dessert; the Budapest mud cake! Think about a fudgy chocolate cake covered with crispy hazelnut meringue and topped with whipped cream and fresh berries!
The best thing is that it’s much easier than rolling the Budapest roll and makes the mud cake more unique than the casual one. Do you like variations of the classic mud cake you should also try my Banoffee mud cake and the salted dulce de leche mud cake.
Let me know you think about this recipe and follow me on Instagram (Click here) for all the updates!
1h
30 min
30 min
8 portions
Recipe for my Budapest mud cake (Budapestkladdkaka)
- 100 g salted butter, melted
- 2 ägg
- 2.5 dl sugar
- 1 dl flour
- 4 tbsp cocoa powder
- 2 tsp vanilla sugar
- 0.5 tsp salt
- 3 egg whites
- 0.75 dl sugar + 0.25 dl sugar
- 1 dl hazelnut flour
- 0.35 dl corn starch
- 2 dl whipping cream
- Fresh berries
Preheat the oven to 175 degrees C and grease (or cover with parchment paper) a baking tin (I use a round 23 cm).
Mix the eggs and sugar lightly. Sift the dry ingredients into the batter, add the melted butter, and gently mix it together into a smooth batter. Overmixing the batter will cause a fluffy and dry cake, so be careful. Pour into the tin.
Mix 0.25 dl sugar, hazelnut flour and cornstarch in a bowl.
In a separate bowl, whisk egg whites fluffy and firm and add the sugar (0.75 dl) slowly. Whisk to a firm meringue. Gently blend in the dry ingredients with a spatula. Cover the mud cake with the meringue, and bake for 25- 30 minutes (depending on how muddy you want it) in the lower middle part of the oven.
Let it cool, and top with whipped cream and berries just before serving. Enjoy!
And follow me on Instagram (Click here) for all the updates!
- 100 g smör, smält
- 2 ägg
- 2.5 dl socker
- 1 dl vetemjöl
- 4 msk kakao
- 2 tsk vaniljsocker
- 0.5 tsk salt
- 3 äggvitor
- 0.75 dl socker + 0.25 dl socker
- 1 dl hasselnötsmjöl
- 0.35 dl maizena
- 2 dl vispgrädde
- Färska bär
Värm ugnen till 175 grader C och smörj (eller täck med bakplåtspapper) en bakform (jag använder en rund 23 cm).
Vispa äggen och sockret lätt. Sikta ner de torra ingredienserna, och tillsätt det smälta smöret. Blanda det försiktigt till en slät smet. Om du vispar smeten för hårt kommer kladdkakan bli torr och fluffig. Häll smeten i bakformen.
Blanda 0.25 dl socker, hasselnötsmjöl och majsstärkelse i en skål.
Vispa äggvitor fluffiga i en separat skål och tillsätt sockret (0.75 dl) långsamt. Vispa till en fast maräng. Blanda försiktigt in de torra ingredienserna, och täck kladdkakesmeten med marängen. Grädda i 25-30 minuter i nedre mittendel av ugnen, beroende på hur kladdig du vill ha den.
Låt den svalna, och garnera med vispad grädde samt bär precis före servering. Följ mig gärna på Instagram (klicka här) för att inte missa några uppdateringar.
The Budapest roll can be filled with any fruit, so go on and try to top this cake with your favourite fruit. Pears, oranges, the choice is yours! Let me know your favourite combination.
