Ingredients :
For the pistachio sponge cake:
1 1/4 cup shelled pistachios
6 large eggs, at room temperature
1 cup white granulated sugar
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon of baking powder
2 tablespoons of powdered sugar, for dusting the cake
For the raspberry filling:
2 cups raspberries, fresh or frozen (thawed)
1/4 cup white granulated sugar, optional
For the whipped cream frosting:
16 oz cream cheese, 2 packages
3 cups heavy cream, very cold
1 1/2 teaspoon vanilla extract
1 1/2 to 2 cups powdered sugar
To garnish the cake:
fresh raspberries
mint leaves
Instructions :
Making the sponge cake:
Start by preheating the oven to 350F/177C. Spray the sides of a large 13×18-inch baking sheet with cooking spray, then line the bottom with parchment paper.
Place the shelled pistachios in a food processor, then pulse the nuts until coarsely ground. Put aside.
Place the eggs, sugar and vanilla in the bowl of a stand mixer and beat on high speed for 7 to 9 minutes, until the eggs are thick, fluffy and voluminous. In a separate bowl, mix the flour and baking powder.
Sift the flour into the beaten eggs in 3 batches, folding gently but carefully after each addition. Measure out 1 cup of ground pistachios and fold them gently.
Bake and roll the cake:
Spread the cake batter onto the prepared baking sheet, gently leveling the batter with an offset spatula.
Bake the cake at 350F/177C for 18 to 21 minutes, until the top is lightly browned and the cake is set. While the cake is baking, prepare everything to roll the cake.
The sponge cake must be rolled immediately after baking! Remove from the oven, run a knife around the edges to loosen the cake from the pan, then dust with a light dusting of powdered sugar using a sieve.
Place a clean tea towel or tea towel over the cake, place a rack on top, then invert the cake onto your work surface. Lift the mold and peel off the parchment paper.
Return the peeled paper to the cake, then gently and loosely roll the cake, starting at the short end.
Let the cake cool completely before assembling!
Making the icing:
Soften cream cheese at room temperature for 20 minutes. Place slightly softened cream cheese in a mixing bowl with a flat beater attached. Beat for 4 to 5 minutes, scraping the sides of the mixing bowl occasionally, until the cream cheese is smooth.
Add the cooled heavy cream, vanilla and powdered sugar. Whisk and mix for about 1 minute.
Stop scraping the sides of the mixing bowl, then continue to whisk on medium-high speed until stiff peaks form, about 4 to 5 minutes. Keep the icing chilled until ready to use.
Making the garnish:
Simply place the raspberries and sugar in a flatter bowl, take a fork and mash the berries into a puree. You can leave out the sugar for a tangier flavor.
Assembling the cake:
Once the pistachio sponge cake has completely cooled, unroll it very carefully on a rack. Evenly distribute the crushed raspberries on the sponge cake, up to the edges.
Next, add a few cups of prepared whipped cream frosting. Don’t overfill the cake, as this may cause it to split and crack! Spread the frosting evenly to the edges with an offset spatula.
Sprinkle a few handfuls of the remaining ground pistachios over the frosting.
Gently begin rolling the cake, the same way it was initially rolled. Watch my video tutorial to see how it’s done! Roll the cake off the rack and onto a flat dish/tray.
Once the cake is rolled, take an offset spatula and frost the outside of the Swiss roll cake with a generous amount of whipped cream frosting. Sprinkle more ground pistachios on the outside to garnish the cake.
Next, transfer any remaining frosting to a piping bag; I used the Ateco #847 tip. Spoon dollops of whipped cream on top, then garnish with fresh raspberries and mint leaves.
Serving Suggestions:
Before enjoying this delicious pistachio-raspberry Swiss roll cake, I recommend letting it cool in the refrigerator overnight or for at least 12 hours. This will allow the berries and whipped cream to soften the dry sponge cake further, making the cake even better!
Use a sharp, serrated knife to cut the cake roll into 1-inch-thick slices. For more raspberry flavor, add a small handful of berries to each serving.
