Budapest Slice
Makes 1 cake
6 egg whites
250 g sugar
100 g hazelnuts
60 g plain flour
1 tsp vanilla sugar
300 ml whipping cream
1 tin tangerine slices
Beat the egg whites until stiff. Add the sugar, a little at a time.
Continue beating until the mixture becomes really thick and stiff.
Grind the nuts and mix together with the flour and vanilla sugar.
Pipe the mixture onto a tray covered with baking paper, making about 10 long, thick strips close together.
Bake at 175°C for almost 20 minutes.
Turn out onto a piece of baking paper and leave to cool slightly.
Remove the paper and leave to cool completely.
Whip the cream and spread it over the cake. Put the tangerine slices on top.
Loosely roll up and place in the fridge to rest for a while.
