Budapest cake


Budapest cake
Budapest cake

 

Budapest cake is probably one of the best cream cakes you can eat. This is my interpretation of it. It´s so easy to do. It does not require many ingredients, and even those who can not tolerate gluten can eat it in good conscience .
It is really good and it should be canded mandarin segments but I had no home and raspberries is my favorites. I use almonds instead of hazelnuts because I love almonds.
6 egg whites whipped hard
250g caster sugar
100g almond flour
50g potato flour
filling:
300 ml heavy cream
3 tbsp nutella
100 ml raspberry jam
The whole raspberries fresh or frozen .
Preheat the oven to 175 degrees . Carefully fold in sugar and remaining ingredients . whisk then further 2 min. Mix well . Spread the batter on a baking sheet with parchment paper.
Bake for about 20 minutes. Remove the cake and let cool. Share it in half . And spread Nutellan and half of the cream. Add the raspberry jam. Add the second part, and a beating out the last of the cream. Garnish with whole raspberries.

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4 Comments Add yours

  1. ChgoJohn says:

    Does this ever look good! It would be the perfect ending for a holiday meal.

    1. Dinner Bank says:

      Thanks 🙂 Yes very true, and also for fika with a nice cup of coffee. 🙂

  2. Glynis Jolly says:

    Wow! It looks super rich. Yum. 🙂

    1. Dinner Bank says:

      Thanks 🙂 It is for sure. Try it you will love it 🙂
      Thank you for your comment 🙂

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