Raspberries, pistachios, and white chocolate cream are delightful in this easy Pistachio Roulade. You will never want a store-bought rolled cake again after trying this delicious recipe. A cake made in an hour is what we love during the busy holiday season.
For the roulade:
For the white chocolate cream:
For the decoration:
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Preheat oven to 390 F/200 C. To make the roulade, 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 untill 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 into the egg yolks/sugar/pistachio preparation. Combine with the spatula. In a clean bowl, place the egg whites and beat till soft peaks. Add the beaten egg whites into the pistachio mix in three times. Add the almond extract and mix again. Pour the dough on a non-spill baking sheet and bake for 15 to 18 minutes. Remove the biscuit from the oven and let cool for 5 minutes.
To make the chocolate cream, melt white chocolate cut into pieces in a bain-marie 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 the melted white chocolate and continue to whisk until creamy. Finally, add the cold whipping cream, almond extract and whisk on medium-high speed till the cream forms soft waves.
To assemble the roulade, spread two-thirds of the white chocolate cream on the surface of the biscuit and even with the bent spatula. It is practical not to spread the cream on one of the short ends of the sponge at the width of 2 cm. Arrange fresh raspberries (leave 15 raspberries for the decoration) over the cream and roll the biscuit from bottom to top, starting from the short end of the cake covered with the cream. Cover the cake all over and spoon it out with the back of a tablespoon or the end of the bent spatula. Sprinkle top of the cake with chopped pistachios and arrange 15 fresh raspberries in a line. Transfer the rolled cake on a serving platter.
Keywords: pistachio roulade, pistachio rolled cake, pistachio roll cake, pistachio Swiss roll, buche de noel, christmas cake