Budapest role and strawberries

Budapest role is a wonderful cake that is very popular here in Sweden. The traditional version is made of soft meringue-cake and filled with whipped cream and mandarin/tangerine. It tastes lovely. But as the Spanish strawberry season has reached Sweden I decided to make a Budapest role with a touch of Spain, strawberries that is.
 
I made the basic meringue-cake, filled it with strawberry mousse and strawberries and named it Madrid role...had to give some credit to those strawberries for tasting strawberries despite the long journey to the North. In any case I am looking forward to the Swedish strawberry season which is getting closer and closer (mid June)…

I made strawberry mousse that takes slightly more time to make as it needs to be in the fridge over night. It always turns out great so I stick to the technique.

Madrid role
6 egg-whites
300 ml (250 g) of sugar
1 tbsp of lemon juice
2 tbs of cornstarch
100 g almond flakes

500 g strawberries
2 tbs lime juice
100 g white chocolate
300 ml cream
4 g of gelatine (2 leaves)

To make mousse: purée 250gr strawberries in a blender and add one tablespoon of lime juice, set aside. Put the gelatine in cold water for 10 minutes. Chop chocolate and put in a big bowl. Heat 150ml cream up to the boiling point and pure over the chocolate, stir until blended. Add the soft gelatine sheets, blend until gelatine melts. Add strawberry purée and the rest of the cream. Cover with plastic foil and put in the fridge over night.

Next day start with the meringue-cake: preheat oven to 140˚C. Grease lightly parchment paper and dust with flour. Whip egg whites until soft peaks. Add 250 ml of sugar gradually and whip until stiff peaks form. Mix the rest of the sugar with cornstarch and add to the meringue. Mix in the lemon juice. Fill a pastry bag with meringue. Pipe lines on the parchment paper, the cake should be 30x30cm. Sprinkle with almond flakes and bake for 1 hour.

In the meantime prepare another sheet of parchment paper which you sprinkle with caster sugar. I also used sugar sprinkles with strawberry taste. When the cake is done, let it cool for about 10 minutes, invert it on the ready parchment paper and peel of the parchment paper where the cake baked on. Let it cool.

Cut the rest of the strawberries in smaller pieces and add one table spoon of lime juice, set aside. Take the strawberry mousse out of the fridge and whip it until the stiff peaks form, fold in the strawberries.

When the cake is cold spread the mousse over it. Role the cake to form a log and refrigerate for at least 2 hours.