How to Bake a Pistachio Roulade With Raspberry & White Chocolate Filling
This recipe for a roulade comes from the excellent book by Yotam Ottolonghi and Helen Goh called Sweet
This book is full of delicious bakes and cakes and is packed with excellent photos and simple to follow instructions.
I hope you enjoy the following roulade recipe.
Food processors come in handy with this recipe, although you can still use a knife or heavy object to crush up the pistachio nuts.
Don’t forget to let me have your comments below on how your baking turned out.
With a raspberry and white chocolate filling this pistachio roulade from the book Sweet by Yotam Ottolonghi and Helen Goh is a superb dessert and luxurious cake.
Preheat the oven to 180 degrees fan, Gas 6. Grease and line a 35x30cm shallow baking tray.
Grind the pistachio nuts until fine
Whisk the egg yolks and caster sugar together until creamy
Add the hot water and the pistachio nuts then combine with a spatula
Sift the flour and salt together into the bowl and fold all the ingredients together
Whisk the egg whites in a separate bowl until they form soft peaks, then combine a third at a time into the flour ingredients. Folding gently.
Pour into the baking tray and bake for 15-20 minutes until light golden and springy to touch.
Take out of oven and sprinkle with icing sugar. Leave to cool for 5 minutes then place clean tea towel over the top and reverse the tray. Remove the tray and sprinkle this side with icing sugar.
Gently role the sponge in the towel, incorporating it into the role as you go, this will help train the sponge to form a roll. Leave to cool.
Make the filling by melting the white chocolate over a bain-marie until soft and melted. Leave to cool.
Beat the butter until soft, then add the cream and cream cheese and beat again. Pour in the white chocolate and mix thoroughly.
When ready to assemble, unroll the sponge and spread the cream mix all over one side. Sprinkle on the raspberries leaving a few for decoration. Roll the sponge back up, then using a spatula spread the remaining cream over the outside and decorate with the raspberries. If you like you can also sprinkle the outside with crushed pistachio nuts.
Eat in the day of baking for the best results, but as usual you can store in a fridge for a couple of days - but I doubt it will last that long once you have tasted it. The book is fantastic and a real bakers delight.