White chocolate and raspberry pistachio roulade
Sponge:
- 70 grams of unsalted pistachio (chopped)
- 4 eggs
- 130 grams of sugar
- 80 grams of flour
- ½ teaspoon of salt
- 1 tablespoon of icing sugar
- 350 grams of raspberries
- 1 teaspoon of baking powder
White chocolate cream
- 200 grams of white chocolate
- 2 tablespoon of hot water
- 75 grams of butter
- 280 grams of cream cheese
- 270 millilitre of whipping cream
- 1 teaspoon of gelatin dissolved in water
- Vanilla extract
Preheat your oven to 180 degrees. Line a tray with baking paper, or if you don't have baking paper than just butter your pan and sprinkle really well with flour.
Chop the pistachio until it’s fine, but you still have bigger bits in it as well, you can do that with a help of a blender. Separate the eggs, put the egg yolk with the sugar in a bowl, using an electric mixer beat until the mixture is thick, fluffy changed in colour and doubled in size. Fold in the chopped pistachio, the flour and the baking powder.
Whisk the egg whites, till you have a nice thick foam. Fold in the egg whites 1/3 at a time into the egg yolk mixture. Be careful not to break it to much.
Pour your mixture into your already lined tray, and bake until it’s slightly golden on the top. Cool for five minutes. Sprinkle both side with icing sugar, with a help of a clean kitchen towel, or baking paper gently roll the sponge. Allow to cool down like these.
For the filling melt the white chocolate with the 2 tablespoon of hot water in a heatproof bowl set over on pan of shimmering water. Beat the cream cheese and butter together until it’s smooth, mix in the melted white chocolate and vanilla extract.
Beat the whipping cream separately, add the dissolved gelatin to it and beat until you have a fluffy and hard foam. Mix the whipped foam gently into the white chocolate cream. Let it to rest in the fridge for 30 minutes.
When your sponge and cream is ready and cooled down it’s time to put the cake together. Spread the cream over the sponge (leave some to decorate the top of the cake), leave 2 centimetre at the end furthest away from you. Sparkle evenly with the raspberries (leave some for decoration). Starting with the closest end to you roll up the roulade. Put the remaining cream over the top of your cake using a swirling motion, decorate with the raspberries and the chopped pistachio.
Enjoy!!!
