Description
A delightful Swiss roll cake combining the nutty crunch of pistachios with the tart sweetness of fresh raspberries, enveloped in creamy frosting.
Ingredients
Scale
- 1 1/4 cup shelled pistachios
- 6 large eggs (at room temp)
- 1 cup white granulated sugar
- 1 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp powdered sugar (for dusting)
- 2 cups raspberries (fresh or frozen, thawed)
- 1/4 cup white granulated sugar (optional)
- 16 oz cream cheese (2 packages)
- 3 cups heavy cream (well chilled)
- 1 1/2 to 2 cups powdered sugar (for frosting)
- Fresh raspberries and mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Beat the eggs with the granulated sugar until thick and pale, about 6-8 minutes.
- Fold in the vanilla extract, then sift in the flour and baking powder, carefully incorporating.
- Fold in the crushed pistachios until evenly distributed.
- Pour the batter into the prepared baking sheet and bake for 12-15 minutes until golden.
- Remove from the oven and dust with powdered sugar.
- Flip the cake onto a clean towel, peel away parchment paper.
- Roll the cake with the towel into a log shape and let cool completely.
- In a bowl, beat the cream cheese until smooth, add chilled heavy cream and powdered sugar, mixing until stiff peaks form.
- Crush the raspberries slightly if fresh or drain excess liquid if using frozen, adding sugar if needed.
- Unroll the cooled cake, spread cream cheese frosting, and distribute raspberries.
- Re-roll the cake without the towel and chill for at least 30 minutes.
- Slice and serve garnished with fresh raspberries and mint leaves.
Notes
Make-ahead tips: Prepare the sponge cake a day in advance, and assemble it the day you plan to serve. Keep the cream filling chilled for maximum volume.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg