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Raspberry Pistachio Cake Roll Recipe

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4 from 7 reviews

  • Author: Leila
  • Total Time: 48 minutes plus at least 4 hours chilling time
  • Yield: 12 servings

Description

This Raspberry Pistachio Cake Roll is a delicate and visually stunning dessert that combines a light pistachio sponge cake with a luscious raspberry mascarpone filling. Lightly sweetened and vibrant with fresh raspberries, this roll is finished with a creamy pistachio topping and garnished with fresh fruit and edible decorations, making it perfect for special occasions or elegant gatherings.

Ingredients

Pistachio Sponge Cake

  • ¾ cup pistachios (shelled, salted, and roasted)
  • 6 large eggs (room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Green food coloring (optional, as needed)
  • ¼ teaspoon natural almond extract
  • ¾ cup all purpose flour (90g)
  • ½ teaspoon baking powder

Raspberry Filling

  • 2 cups raspberries (fresh or frozen)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream (cold)
  • 1 teaspoon pure vanilla extract
  • 1 cup mascarpone cheese (cold)
  • 1 cup raspberries (fresh)

Pistachio Topping and Decoration

  • ¼ cup heavy whipping cream (cold)
  • ½ cup pistachio spread (cold)
  • ¼ cup fresh raspberries
  • 2 tablespoons pistachios (ground)
  • edible wafer butterflies

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 355°F (180°C). Line the bottom of a 9" by 13" pan or a similar sized pan with parchment paper to prevent sticking and allow easy removal of the cake.
  2. Prepare Pistachio Flour: Grind the pistachios in a food processor or spice grinder until you achieve a flour-like texture, allowing some larger pieces for added texture.
  3. Beat Egg Mixture: In a large, clean bowl, combine the eggs and sugar. Using an electric mixer with a whisk attachment, beat the mixture until it lightens in color and becomes creamy. This process takes about 10 minutes and is ready when you can draw a figure eight with the batter falling off the whisk.
  4. Add Flavorings: Mix in the vanilla extract, almond extract, and green food coloring if using, blending well to evenly distribute.
  5. Add Dry Ingredients: Sift the all-purpose flour and baking powder into the bowl. Then add the ground pistachios. Gently fold the mixture by hand using a whisk until just combined, being careful not to deflate the batter.
  6. Spread and Bake: Pour the batter evenly into the prepared baking sheet, spreading gently to the edges. Bake for 17 to 18 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly browned.
  7. Roll Cake Layer: Immediately after removing from the oven, set a timer for 3 minutes. Once time is up, carefully invert the pan onto a clean kitchen cloth using oven mitts. Peel off the parchment paper, then flip the cake again so the right side is up. Starting from the short end, gently roll the cake into a log shape and allow it to cool completely in this rolled position.
  8. Prepare Raspberry Filling: Combine 2 cups raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring frequently until the raspberries break down, about 10 minutes. Pass the cooked mixture through a sieve to remove seeds, pushing with a whisk to extract maximum sauce. Discard seeds.
  9. Whip Cream and Mascarpone: In a clean large bowl, whip the cold heavy cream and vanilla extract to medium stiff peaks using an electric mixer with a whisk attachment. Add mascarpone cheese and continue whisking until stiff peaks form. Gently fold in the cooled raspberry sauce to create the filling.
  10. Assemble Cake Roll: Unroll the cooled cake gently and remove the kitchen towel. Spread the raspberry filling evenly over the cake, then scatter fresh raspberries on top. Carefully roll the cake back up into a tight roll. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set.
  11. Prepare Pistachio Topping: Combine cold heavy whipping cream and pistachio spread in a large bowl. Whisk with an electric mixer until thickened and increased in volume, about 5 minutes. Chill the mixture in the freezer for 20 minutes to firm up.
  12. Decorate Cake: Before serving, cut off the ends of the cake roll to create a clean edge using a sharp knife. Transfer the pistachio topping to a piping bag fitted with a round tip or with the end cut off. Pipe the topping onto the cake roll in decorative squiggles.
  13. Final Garnish: Sprinkle ground pistachios over the cake roll and decorate with fresh raspberries and edible wafer butterflies for a whimsical and elegant finish.

Notes

  • Use room temperature eggs to achieve better volume when whipping the batter.
  • Green food coloring is optional but adds a beautiful hue that complements the pistachios.
  • Ensure the mascarpone cheese and cream are cold to whip up nicely for the filling.
  • Letting the cake roll chill overnight enhances the flavor and makes slicing cleaner.
  • If fresh raspberries are not available, frozen raspberries can be used, just thaw before use.
  • Handle the sponge cake gently while rolling to avoid cracking.
  • The pistachio spread adds richness and the perfect nutty flavor to the topping.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/raspberry-pistachio-cake-roll-recipe/