To make a cake batter, preheat the oven to 390°F (200°C). Grind pistachios in a food processor until fine and set aside.

Place egg yolks and sugar in a bowl and beat with an electric mixer for about 4 minutes until the mixture becomes whitish. Pour the hot water along the sides of the bowl, add ground pistachios, and gently mix with a rubber spatula.

In a separate bowl, sift flour with salt and add to the egg yolk preparation, and combine with the spatula. In a clean bowl, place the egg whites and beat till soft peaks. Add the beaten egg whites to the pistachio mix in a few additions, and mix. Add almond extract and mix again.

Pour the batter into a non-spill baking sheet or a baking tray lined with parchment paper. If using a large baking sheet, give the batter the shape of a rectangle about 12 x 16 inches or 30 x 40 cm. Bake for 15 to 18 minutes. Remove the cake from the oven and let it cool for 5 minutes.

To roll the cake, sprinkle the top of the baked cake with 2 teaspoons (10 g) powdered (icing) sugar and cover with a kitchen towel. Flip the cake over so the towel is now down on the table. Next, peel away the silicone baking sheet or parchment and dust the surface of the cake with the rest of the powdered (icing) sugar.

Take the short end of the cake and roll it up with the kitchen towel inside. Cool the biscuit down for 10 minutes, being rolled up. Unroll the sponge and let it rest at room temperature. The sponge might have curly ends or surface cracks: it is acceptable.

To make the chocolate cream, melt white chocolate cut into pieces in a bain-marie or double boiler and set aside to let it cool down. Meanwhile, beat the softened butter with an electric mixer for 30 seconds, add cream cheese at room temperature and whisk until smooth.

Add melted white chocolate and continue to whisk until creamy. Finally, add the cold heavy cream and almond extract, and whisk on medium-high speed until soft peaks.

To assemble the cake, spread two-thirds of the white chocolate cream on the surface of the unrolled cake and even with the bent spatula. Include a 1-inch (2.5 cm) gap on one end of the sponge. When rolling the cake, this area will be filled with cream.

Arrange fresh raspberries (leave about 15 raspberries for the decoration) over the cream. Roll the cake from bottom to top, starting from the short end of the cake covered with the cream.

Cover the cake with the cream and spoon it out with the back of a tablespoon or the end of the bent spatula. Sprinkle the top of the cake with chopped pistachios and arrange 15 fresh raspberries. Transfer the rolled cake to a serving platter. Refrigerate.