Rhubarb and strawberry cream
Rinse and chop the rhubarb and strawberries. Place in a pan with the jam sugar and boil for 3-4 minutes.
Stir and place in the refrigerator to cool.
Set the oven temperature to 175°C.
Beat the egg whites until stiff. Add the superfine sugar a little at a time while still whisking.
Mix the almond flour, coconut, corn starch and muscovado sugar together in a bowl and carefully fold in the stiff egg whites.
Pipe strips, about 30 cm long, onto a parchment-lined baking sheet. Bake in the centre of the oven for about 20 minutes.
Turn the Budapest roll out onto a sheet of parchment and leave to cool on a rack. Carefully remove the parchment the roll was baked on and spread the strawberry and rhubarb cream evenly over the base.
Whip the cream and spread over the cake. Carefully roll up using the parchment.
Melt the chocolate over a water bath and drizzle over the cake.
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