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sab
By sab

Pistachio & raspberry roll cake

18 steps
Prep:1h 30minCook:8min
Updated at: Mon, 11 Dec 2023 15:54:58 GMT

Nutrition balance score

Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
25
High

Nutrition per serving

Calories595.3 kcal (30%)
Total Fat43.3 g (62%)
Carbs41.5 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

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!

Notes

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