Cakes & Cupcakes
Raspberry and Pistachio Roulade
A beautiful red and green dessert which screams Christmas, but can be an all-year-round pleaser.
Roulades are impressive, but look intimidating to make. One of the signature characteristics of roulades, however, is that they are meant to crack a little – so do not stress about getting a perfect flawless roll. What is more, the outside gets covered with a cream, so even if it does crack, nobody will ever know!
This recipe is closely adapted from Yotam Ottolenghi and Helen Goh's book, Sweet.
The recipe
Raspberry and Pistachio Roulade
adventureswithsugar.com/raspberry-and-pistachio-roulade/
Method
Method: white chocolate cream
- Melt the white chocolate: Melt the white chocolate, in 10 second bursts in the microwave. White chocolate burns quickly, so keep a close eye on it. Then set aside to cool.
- Beat the butter and cream cheese: Beat the butter on medium speed for about 30 seconds, then add in the cream cheese and continue to beat.
- Add the white chocolate: Finally, add in the melted white chocolate and continue to beat until just mixed.
- Fold in the whipped cream: In another bowl, whip the cream and almond extract to soft peaks, then fold into the white chocolate mixture until soft waves form.
Method: roulade
- Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. Line a Swiss roll tin (around 33cm × 25cm) with baking paper and set aside.
- Grind the pistachios: Blitz the pistachios in a food processor until they are fine. Make sure that you do not over blitz them, or it will start to give off oil. A few coarse bits of nuts are fine. Set this aside.
- Separate the eggs: Separate the egg whites and egg yolks.
- Whip the yolks and sugar: Place the egg yolks in a bowl, together with the sugar and whip on high speed for around 6 minutes, until the mixture has tripled in volume and holds its shape when dropped onto the batter, before disappearing into it.
- Add the hot water: Slowly dribble down the hot water into the bowl.
- Fold in the pistachios: Then fold in the pistachios, it does not have to be fully incorporated at this point.
- Fold in the flour: Sift the flour and salt together, then fold into the pistachio and egg mixture.
- Fold in the egg whites: With a clean beater attachment, whisk the egg whites to soft peaks and add in the almond extract. In three batches, fold this into the pistachio mix.
- Bake: Scrape the batter into a tray and bake for 15 – 18 minutes, until the cake has gently browned on the top and springs back when lightly touched.
- Let cool: Set the cake aside to cool for 5 minutes.
- Turn out: Sift half the icing sugar over the top of the sponge, whilst still in the tray, and cover with a tea towel. Place a wire rack on top, then flip the cake over so that the wire rack is now underneath the tea towel and the cake. Lift off the tray, carefully peel away the paper and lightly dust the top of the cake with the remaining icing sugar.
- Roll and unroll: With one of the short ends of the cake facing toward you, roll up the still warm cake, in the tea towel. Allow the cake to rest for 10 minutes, still rolled up in this tea towel, then unroll the cake and set aside to come to room temperature.
- Spread the cream: When ready to assemble, use a small spatula to spread about two thirds of the chocolate cream on the sponge. Leave a border of about 2cm without any cream at the short end of the cake, furthest away from you.
- Add the raspberries and roll: Place all but 12 of the raspberries evenly over the cream, then roll the cake up as you did before, but this time without the tea towel.
- Cover with cream: Transfer your cake to your serving platter and spread over the remaining cream.
- Decorate: Decorate with the remaining raspberries and more pistachio nuts.
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