Description
This festive Christmas Raspberry Pistachio Roulade is a light and elegant Swiss roll cake featuring a moist pistachio sponge filled with luscious white chocolate cream and fresh raspberries. Perfectly decorated with a sprinkle of chopped pistachios and fresh raspberries, this roulade is a stunning holiday dessert that combines nutty, fruity, and creamy flavors for a delightful treat.
Ingredients
Scale
For the Roulade:
- 2.5 oz. (70 g) raw pistachios
- 4 egg whites, room temperature
- 4 egg yolks, room temperature
- ½ cup (130 g) granulated sugar
- 2 tablespoons hot water
- 10 tablespoons (80 g) self-raising flour
- 1 pinch of salt
- ⅛ teaspoon almond extract (optional)
- 2 ½ tablespoons (20 g) powdered (icing) sugar
- 10.5 oz. (300 g) fresh raspberries
For the White Chocolate Cream:
- 7 oz. (200 g) white chocolate
- 2.6 oz. (75 g) unsalted butter, softened
- 9.8 oz. (280 g) cream cheese, room temperature
- 9.1 fl. oz. (270 ml) heavy cream, 30% fat
- ⅛ teaspoon almond extract (optional)
For the Decoration:
- 15 fresh raspberries
- 0.5 oz. (15 g) pistachios
Instructions
- Preheat and Prepare Pistachios: Preheat your oven to 390°F (200°C). Grind the raw pistachios in a food processor until they become finely ground and then set them aside for later use.
- Make Egg Yolk Mixture: In a bowl, combine the egg yolks and granulated sugar. Beat with an electric mixer for about 4 minutes until the mixture becomes pale and whitish. Slowly pour the hot water around the sides of the bowl, add the ground pistachios, and gently fold everything together using a rubber spatula.
- Add Dry Ingredients: Sift the self-raising flour together with the pinch of salt in a separate bowl. Gradually add the sifted flour to the egg yolk and pistachio mixture, folding gently to combine without deflating the batter.
- Beat Egg Whites and Fold: In a clean bowl, beat the egg whites until soft peaks form. Carefully fold the beaten egg whites into the pistachio batter in several additions to retain the airiness. If using, add almond extract here and gently mix through.
- Bake the Sponge: Pour the batter onto a baking sheet or tray lined with parchment paper, spreading it into a rectangle approximately 12 x 16 inches (30 x 40 cm). Bake in the preheated oven for 15 to 18 minutes until just set. Remove from oven and cool for 5 minutes.
- Roll the Cake: Sprinkle 2 teaspoons (10 g) of powdered sugar over the top of the baked cake, then cover with a kitchen towel. Carefully flip the cake over onto the towel so the towel is underneath, peel away the parchment or silicone sheet, and dust the top with the remaining powdered sugar. Starting from the short end, roll the cake up tightly inside the towel. Let it cool rolled up for 10 minutes, then unroll and let it rest at room temperature. Minor cracks or curly edges are normal.
- Prepare the White Chocolate Cream: Melt the white chocolate in a double boiler or bain-marie, then allow it to cool slightly. Using an electric mixer, beat the softened butter for 30 seconds. Add the cream cheese and whisk until smooth. Pour in the melted white chocolate and mix until creamy. Finally, add the cold heavy cream and almond extract (if using), whisking on medium-high speed until soft peaks form.
- Assemble the Cake: Spread two-thirds of the white chocolate cream evenly over the surface of the unrolled sponge, leaving about a 1-inch (2.5 cm) gap at one end to allow room for rolling. Distribute fresh raspberries evenly over the cream, reserving about 15 raspberries for decoration. Roll the cake back up from the short end covered with cream.
- Decorate the Roulade: Cover the rolled cake with the remaining white chocolate cream, smoothing it out with the back of a spoon or spatula. Sprinkle chopped pistachios on top and arrange the 15 reserved fresh raspberries decoratively. Transfer the roulade to a serving platter and refrigerate until ready to serve.
Notes
- Use store-bought self-raising flour or make your own by adding 2 teaspoons of baking powder and ½ teaspoon of salt to 1 cup (125 g) of all-purpose flour. Sift all dry ingredients together before use to ensure even distribution.
- You can prepare the white chocolate cream up to one day in advance. Keep it covered tightly with plastic wrap in the refrigerator and take it out 30 minutes before use to soften.
- Remove the roulade from the refrigerator about 30 minutes before serving to allow the cream to soften for the best texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of roulade)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 130 mg
