Pistachio Roll with Raspberries

If you love pistachios, this roll will absolutely delight you. The dessert is juicy with a rich, full, and creamy flavor.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 100 g Sugar, white

  • 100 g Wheat flour, white, multi-purpose

  • 20 g Koruzni škrob

  • 0.5 bags Baking powder

  • pieces Raspberries

Pistachio cream

  • 300 g chocolate, dark

  • 300 ml Sweet cream

  • 1 piece Gelatin powder, unsweetened

  • 80 g Pistachio

Steps

  1. First, let's prepare the sponge cake. Beat the eggs with sugar on high speed for about 5 minutes until they become fluffy.

  2. Mix the flour, cornstarch, and baking powder together and sift to remove any lumps. Gradually fold the dry ingredients into the beaten eggs. Be careful not to overmix.

  3. Place parchment paper on a baking tray and lightly grease it with cooking spray. Pour the sponge cake batter onto the tray, spread it evenly with a spatula, and smooth the top. Bake the sponge cake for 10 minutes in an oven preheated to 220 degrees Celsius.

  4. Transfer the baked sponge cake onto a damp and clean kitchen towel and roll it up. Let the rolled cake cool.

  5. For the pistachio cream, heat the sweet cream in a pot. Chop the white chocolate and place it in a bowl. Pour the hot cream over the chocolate and wait for it to melt, then gently stir until you get a smooth chocolate mixture.

  6. Soak the gelatin in cold water. Add the pistachio paste to the chocolate and cream mixture and mix well with a hand mixer until you get a uniform and completely smooth cream. Add the soaked gelatin to the still warm cream and mix well again. Cover the cream with plastic wrap and refrigerate for at least 3 hours. Once chilled, lightly whip the cream with a hand mixer until it becomes fluffy.

  7. Unroll the cooled sponge cake. Spread 2/3 of the pistachio cream over the entire surface, leaving a 2-3 cm empty edge on the side where you will start rolling. Arrange fresh or thawed raspberries over the cream, then carefully roll the sponge cake into a roll, making sure there are no gaps.

  8. Spread the reserved pistachio cream over the roll and decorate it as desired. Place it in the refrigerator for at least 2 hours. The roll is best the next day when it has absorbed some moisture and becomes juicy.

Nutrition Information (Per 100g)

  • Calories: 343.09 kcal
  • Fat: 16.03 g
    • Saturated Fat: 6.76 g
  • Carbohydrates: 38.54 g
    • Sugars: 23.66 g
  • Protein: 9.27 g
  • Fiber: 2.99 g