Budapest roll with raspberry jam and peaches

Make the raspberry jam, preferably the day before. Rinse the raspberries and boil them in a pan with the jam sugar for 3-4 minutes. Remove the pan from the heat and skim the foam off. Pour the jam into a warm, thoroughly cleaned jar. Seal. Store in a cool place in the fridge.

Pre-heat the oven to 175°C.

In a bowl whisk the egg whites until stiff. Then add sugar a little at a time while continuing to whisk.

Blend the hazelnuts finely and mix them in a bowl together with the flour and cacao. Carefully fold the mixture into the stiffly beaten egg whites.

Pipe rows close together on a parchment-lined baking sheet. Bake in the centre of the oven for about 20 minutes.

Turn the Budapest roll onto a piece of parchment paper with the base up and leave to cool. Carefully remove the paper that the roll was baked on and spread the raspberry jam evenly over the base.

Whip the cream into soft peaks and spread over the jam. Rinse the peaches, remove the stones, and cut into small pieces. Place the cut peaches on the whipped cream. Roll together into a roll using the parchment paper.

Melt the chocolate over a water bath and pour over the Budapest roll. Decorate with fresh raspberries.