Pistachio Raspberry Roulade with White Choc Cream | Episode 411

22:58

SERVES: 10

PREP TIME: 30 MIN

COOK TIME: 5-6 MINS

TOTAL TIME: 36 MINS

Ingredients

Cake:

4 eggs, at room temperature
pinch salt
100g granulated sugar
70g all-purpose flour
35g pistachios flour
1 tsp vanilla extract
whole pistachios
raspberries

White chocolate cream:

200g white chocolate, melted
75g butter, unsalted and softened
300g cream cheese
150 ml heavy cream
1 tsp vanilla bean paste or vanilla extract

Instructions

1. Preheat the oven to 230C 447F. Grease a baking pan with shortening and line with parchment paper. In a mixing bowl, beat the eggs and pinch salt for about 3-4 minutes. Add the sugar and beat until creamy for at least 7 minutes. Add flour and pistachios flour, fold gently until blended. Add the vanilla extract and stir until well combined. Pour into pan, spreading batter to corners.

2. Bake for about 5-6 minutes in the preheated oven. Remove from the oven. Immediately loosen cake from edges of pan; turn upside down onto another parchment paper. Carefully remove waxed paper; trim off edges of cake if necessary. While hot, starting with the long side, carefully roll up cake; place on a cooling rack. Cool at least 30 minutes.

3. Beat the softened butter with an electric mixer for 30 seconds, add the cream cheese and beat until smooth. Then add the heavy cream and continue to beat until creamy. Finally, add the melted white chocolate and vanilla bean paste. Beat on medium-high speed till the cream forms soft waves.

4. To assemble the roulade, spread two-thirds of the white chocolate cream on the surface of the biscuit and even with the bent spatula.
Arrange fresh raspberries and ground pistachios over the cream and roll the biscuit from bottom to top, starting from the short end of the cake. (leave raspberries for the decoration). Transfer the rolled cake on a serving platter and place in freezer for about 15 mins or until set.

5. Remove the cake from the freezer. Cover the cake all over with the use of a small spatula. Sprinkle the top of the cake with the whole pistachios and arrange fresh raspberries in a line.