When it comes to show-stopping desserts that combine elegance with rich flavor, few creations rival the Budapest Roll. This exquisite European pastry, with its origins in Hungarian baking traditions, transforms any gathering into a special occasion. Our Cherry Hazelnut Budapest Roll elevates the classic recipe with the perfect balance of tart cherries and toasted hazelnuts, all wrapped in a delicate sponge and finished with a glossy chocolate glaze.
The History Behind the Budapest Roll
The Budapest Roll belongs to the family of rolled cakes that gained popularity throughout Central Europe in the 19th century. While Switzerland claims the original “Swiss roll,” Hungary developed its own variation, named after its capital city. Traditionally featuring chocolate and cream elements, the Budapest Roll became a staple in Viennese-style coffee houses across the Austro-Hungarian Empire.
Unlike simpler rolled cakes, the Budapest Roll distinguishes itself with its sophisticated flavor combinations and elegant presentation. Our cherry-hazelnut variation honors this tradition while introducing complementary flavors that enhance the dessert’s appeal.
What Makes This Recipe Special
This Cherry Hazelnut Budapest Roll stands out for several reasons:
- Perfect Texture Contrast: The light, airy sponge provides the perfect canvas for the creamy filling, crunchy hazelnuts, and juicy cherries.
- Balanced Flavors: The tartness of cherries offsets the richness of cream and chocolate, while toasted hazelnuts add warmth and depth.
- Visual Appeal: The spiral pattern revealed when sliced, combined with the glossy chocolate exterior, creates an impressive presentation with minimal decorating skills required.
- Make-Ahead Friendly: This dessert actually improves after a few hours in the refrigerator, making it ideal for entertaining.
Mastering the Technique
Creating a perfect Budapest Roll does require attention to detail, but the results are well worth the effort. The most challenging aspect—rolling the cake without cracks—becomes manageable with a few key techniques:
- Roll While Warm: The sponge cake must be rolled immediately after baking, while still warm and flexible.
- Proper Cooling: Allowing the rolled cake to cool completely before filling prevents it from becoming soggy.
- Even Filling Distribution: Spreading the filling uniformly ensures a beautiful spiral pattern when sliced.
- Patience With Glazing: The chocolate glaze should be at the perfect temperature—too warm and it will run off, too cool and it won’t spread smoothly.
The Complete Recipe
Ingredients:
For the sponge cake:
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
For the filling:
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh cherries, pitted and halved (or 1 1/2 cups cherry preserves)
- 1 cup hazelnuts, toasted, skinned and chopped (reserve 1/4 cup for garnish)
For the chocolate glaze:
- 6 ounces dark chocolate, chopped
- 3/4 cup heavy cream
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
Instructions for Cherry Hazelnut Budapest Roll
- Prepare:
- Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- Make sponge:
- Beat egg yolks with 1/2 cup sugar until pale. Add vanilla and butter. Separately, whip egg whites with salt, gradually adding remaining sugar until stiff peaks form. Sift flour over yolk mixture and fold gently. Fold in egg whites. Spread in pan and bake 12-15 minutes.
- Roll warm cake:
- Dust a kitchen towel with powdered sugar. Invert hot cake onto towel, remove parchment, and roll cake with towel inside from short end. Cool completely (1 hour).
- Prepare filling:
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Assemble:
- Unroll cooled cake. Spread whipped cream evenly, leaving 1/2-inch border. Distribute cherries and 3/4 cup hazelnuts over cream. Re-roll cake (without towel) and refrigerate 30 minutes.
- Make glaze:
- Heat cream to simmer, pour over chocolate, let stand 1 minute, then stir until smooth. Add corn syrup and vanilla. Cool until thickened but pourable.
- Finish:
- Pour glaze over cake, sprinkle with remaining hazelnuts, and refrigerate until set (30 minutes). Slice with warm knife.
Expert Tips for Success
- Room Temperature Eggs: Separate eggs when cold, but allow them to come to room temperature before whipping for maximum volume.
- Gentle Folding: When incorporating flour and egg whites, use a large spatula and fold with a light hand to maintain airiness.
- Cherry Options: While fresh cherries offer the best flavor during summer, high-quality cherry preserves work beautifully year-round.
- Hazelnut Preparation: Toast hazelnuts at 350°F for 8-10 minutes, then rub in a clean kitchen towel to remove most of the skins.
- Serving Suggestion: A dusting of powdered sugar and a few fresh cherries make an elegant garnish for special occasions.
Storage and Make-Ahead Options
The Budapest Roll can be refrigerated for up to three days, making it an excellent make-ahead dessert. The flavors actually improve after the first day as the filling melds with the cake. For the best presentation, glaze the cake no more than 24 hours before serving.
This Cherry Hazelnut Budapest Roll is more than just a dessert—it’s a celebration of European baking tradition with a modern twist. Whether served at a holiday gathering, special birthday, or simply as a weekend baking project, it’s sure to impress both in appearance and taste. The combination of light sponge, creamy filling, tart cherries, crunchy hazelnuts, and rich chocolate creates a symphony of flavors that epitomizes what makes European pastries so beloved worldwide.
Frequently Asked Questions
Can I make this Budapest Roll gluten-free?
Yes! You can substitute the all-purpose flour with an equal amount of gluten-free flour blend. For best results, choose a blend that includes xanthan gum. The texture might be slightly different, but the roll will still be delicious.
What can I use instead of hazelnuts?
If you’re allergic to hazelnuts or simply prefer different nuts, almonds, walnuts, or pistachios make excellent substitutions. For a nut-free version, consider using toasted coconut flakes or crushed chocolate cookies.
Can I freeze the Budapest Roll?
Yes, but for best results, freeze it before adding the chocolate glaze. Wrap the filled and rolled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then glaze before serving.
My cake cracked when I rolled it. What did I do wrong?
Cracking typically happens when the cake is either overbaked (making it too dry) or not rolled while still warm. If your cake has minor cracks, don’t worry—the filling and glaze will cover them. For severe cracking, you can turn it into a trifle by layering the broken cake with the filling ingredients.
Can I use canned cherries instead of fresh?
Absolutely. Drain canned cherries well and pat them dry with paper towels before using. Cherry pie filling can also work, but reduce the sugar in the whipped cream as it will be significantly sweeter.
Conclusion
The Cherry Hazelnut Budapest Roll represents the perfect marriage of traditional European pastry techniques and modern flavor combinations. While it requires some patience and attention to detail, the spectacular results make it worth the effort for special occasions and celebrations.
What sets this dessert apart is not just its beautiful appearance, but the harmonious balance of flavors and textures. The light sponge cake, creamy filling, juicy cherries, crunchy hazelnuts, and rich chocolate glaze create a multi-dimensional experience that delights the palate with each bite.
Cherry Hazelnut Budapest Roll
Equipment
- Jelly Roll Pan
- Parchment Paper
- Electric Mixer
- Spatula
- Wire Rack
Ingredients
Sponge Cake
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted and cooled
Filling
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh cherries, pitted and halved (or 1 1/2 cups cherry preserves)
- 1 cup hazelnuts, toasted, skinned and chopped (reserve 1/4 cup for garnish)
Chocolate Glaze
- 6 oz dark chocolate, chopped
- 3/4 cup heavy cream
- 1 tbsp corn syrup
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang. Grease lightly.
- Beat egg yolks with 1/2 cup sugar until thick and pale. Add vanilla and melted butter.
- In another bowl, whip egg whites with salt. Gradually add 1/4 cup sugar until stiff peaks form.
- Sift flour into yolk mixture. Gently fold to combine. Fold in egg whites in batches until incorporated.
- Spread batter into prepared pan. Bake for 12-15 minutes, until it springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Invert cake onto towel, remove parchment, and roll cake up. Cool for 1 hour.
- Whip cream with powdered sugar and vanilla to stiff peaks. Toss cherries with sugar if using fresh.
- Unroll cooled cake, spread with whipped cream, add cherries and 3/4 cup hazelnuts. Re-roll and chill seam-side down.
- Heat cream and pour over chocolate. Let sit 1 minute, then stir in corn syrup and vanilla. Cool until pourable.
- Glaze chilled roll, garnish with remaining hazelnuts. Chill until set, slice with warm knife, and serve.
