Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories595.1 kcal (30%)
Total Fat43.3 g (62%)
Carbs41.4 g (16%)
Sugars26 g (29%)
Protein9.6 g (19%)
Sodium94.8 mg (5%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
For the Sponge Cake
For the Cream
For Garnish and Decoration
Instructions
For the Sponge Cake
Step 1
Preheat your oven to 200°C (about 390°F) and prepare a baking sheet.
Step 2
Separate the egg whites and yolks.
Step 3
Whip the yolks with sugar and vanilla until creamy.
Step 4
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Step 5
Gently fold the beaten whites into the yolk mixture using a spatula.
Step 6
Carefully incorporate the sifted flour.
Step 7
Spread the batter on the baking sheet and bake for 8 minutes.
Step 8
Immediately roll the sponge cake with parchment paper to give it a log shape, then wrap it in cling film.
For the Cream
Step 9
Chill 400ml of heavy cream and the beaters in the freezer for 15 minutes.
Step 10
Whip the cream, then blend in mascarpone, icing sugar, and pistachio paste towards the end.
Assembly
Step 11
Unroll the sponge cake and spread a thin layer of pistachio paste.
Step 12
Apply a layer of the cream mixture.
Step 13
Sprinkle with crushed pistachios and raspberries, then roll the cake gently.
Step 14
Cover the roll with the remaining cream.
Step 15
Decorate the top using a piping bag.
Step 16
Garnish with raspberries, crushed pistachios, and dried rose leaves.
Step 17
Refrigerate for at least 2 hours before serving.
Step 18
Enjoy!
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