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Pistachio Raspberry Swiss Roll Cake Recipe

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4 from 13 reviews

This delightful Pistachio Raspberry Swiss Roll Cake features a light, fluffy pistachio sponge cake rolled with a fresh raspberry puree and creamy whipped cream cheese frosting. Garnished with crushed pistachios, fresh raspberries, and mint leaves, this elegant dessert is perfect for special occasions or a luxurious treat. The cake combines nutty pistachios with tart raspberries in a visually stunning roll that melts in your mouth.

Ingredients

Sponge Cake

  • 1 1/4 cup shelled pistachios
  • 6 large eggs (at room temperature)
  • 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 the cake)

Raspberry Filling

  • 2 cups raspberries (fresh or frozen, thawed)
  • 1/4 cup white granulated sugar (optional)

Whipped Cream Cheese Frosting

  • 16 oz cream cheese (2 packages), softened at room temperature
  • 3 cups heavy cream (well chilled)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 to 2 cups powdered sugar

Garnish

  • Fresh raspberries
  • Mint leaves
  • Additional ground shelled pistachios

Instructions

  1. Making the Sponge Cake: Preheat the oven to 350°F (177°C). Spray the sides of a large 13×18-inch sheet pan with baking spray, then line the bottom with parchment paper. Place the shelled pistachios in a food processor and pulse until coarsely ground; set aside. In a stand mixer bowl, whisk eggs, sugar, and vanilla on high speed for 7 to 9 minutes until thick and fluffy. In a separate bowl, mix flour and baking powder.
  2. Folding Ingredients: Sift the flour-baking powder mixture into the whipped eggs in three batches, folding gently but thoroughly each time. Fold in 1 cup of the ground pistachios gently until combined.
  3. Baking and Rolling the Cake: Spread the batter evenly into the prepared sheet pan using an offset spatula. Bake for 18-21 minutes until the cake is set and lightly browned. While baking, prepare for rolling. Once out of the oven, run a knife around the edges to loosen the cake, dust with powdered sugar, cover with a clean tea towel and a wire rack, then invert onto your work surface. Remove the pan and peel away the parchment paper.
  4. Rolling to Cool: Place the parchment paper back onto the cake and gently roll the cake up starting from the short end. Allow it to cool completely rolled up.
  5. Making the Frosting: Beat the softened cream cheese in a mixer with a flat beater for 4-5 minutes until smooth. Switch to a whisk attachment and add chilled heavy cream, vanilla, and powdered sugar. Whisk on medium-high speed for about 4-5 minutes until stiff peaks form. Keep the frosting chilled until assembly.
  6. Preparing the Raspberry Filling: Mash raspberries and sugar (if using) with a fork in a bowl to make a puree. Adjust sugar to taste depending on preferred tartness.
  7. Assembling the Cake: Carefully unroll the cooled sponge on a wire rack. Evenly spread the mashed raspberries all over the cake to the edges. Spread a few cups of whipped cream cheese frosting evenly over the berries, taking care not to overfill to prevent cracking. Sprinkle several handfuls of remaining ground pistachios over the frosting.
  8. Rolling the Filled Cake: Gently roll the cake back up starting from the same side it was rolled initially. Transfer the rolled cake onto a serving platter.
  9. Final Frosting and Decoration: Frost the outside of the Swiss roll generously with the whipped cream cheese frosting using an offset spatula. Sprinkle more ground pistachios over the exterior. Transfer any remaining frosting to a pastry bag fitted with a star tip, pipe dollops on top, and garnish with fresh raspberries and mint leaves.
  10. Serving Suggestions: Refrigerate the cake for at least 12 hours or overnight to let the flavors meld and the frosting soften the sponge. Use a sharp serrated knife to cut 1-inch thick slices. For extra raspberry flavor, serve with additional fresh berries on the side.

Notes

  • The sponge cake must be rolled immediately after baking to prevent cracking.
  • Use room temperature eggs to achieve a fluffier sponge.
  • You can omit sugar in the raspberry filling for a tarter taste.
  • For best results, chill the frosting and ingredients well before whipping.
  • Letting the cake rest overnight enhances flavor and texture.
  • Use a serrated knife for clean slices of the Swiss roll.

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