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Raspberry Pistachio Cake Roll Recipe

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4.3 from 14 reviews

This Raspberry Pistachio Cake Roll is a delightful dessert featuring a light and fluffy pistachio sponge cake rolled with a luscious raspberry mascarpone filling. The cake is topped with a creamy pistachio spread, fresh raspberries, crushed pistachios, and edible butterfly wafers for a beautiful and whimsical finish. Perfect for special occasions or a luxurious treat, this recipe balances nutty, fruity, and creamy flavors.

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, for layering)

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. Pistachio Sponge Cake Preparation: Preheat your oven to 355°F (180°C). Line the bottom of a 9″ by 13″ pan with parchment paper. Using a food processor or spice grinder, grind the shelled, salted, and roasted pistachios into a flour-like texture, allowing a few larger pieces for texture. Set aside.
  2. Beat Eggs and Sugar: In a large, clean bowl, combine the eggs and granulated sugar. Using an electric mixer with the whisk attachment, beat the mixture for about 10 minutes until it lightens in color and becomes creamy, indicated when the batter forms a figure eight falling off the whisk.
  3. Add Flavors and Coloring: Mix in the vanilla extract, natural almond extract, and optional green food coloring into the egg mixture. Beat to fully combine.
  4. Incorporate Dry Ingredients: Sift the flour and baking powder into the bowl with the egg mixture. Add the ground pistachios. Gently fold the batter by hand with a whisk until smooth and just combined, being careful not to deflate the batter.
  5. Spread Batter and Bake: Pour the batter evenly into the prepared pan, spreading gently to the edges. Bake for 17 to 18 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned.
  6. Roll Cake: Once baked, immediately set a timer for 3 minutes. After 3 minutes, invert the pan onto a clean kitchen cloth using oven mitts, carefully peel off the parchment paper, then invert again. Starting at the short end, roll the cake gently into a roll. Allow it to cool in this rolled shape while preparing the filling.
  7. Prepare Raspberry Sauce: In a saucepan, combine 2 cups of raspberries, ½ cup sugar, and lemon juice. Simmer over medium heat, stirring frequently, for about 10 minutes until the raspberries break down.
  8. Strain Sauce: Pass the raspberry mixture through a sieve using a whisk to push the sauce through, discarding all seeds for a smooth sauce. Allow to cool completely.
  9. Whip Cream and Mascarpone: In a chilled large bowl, whip 1 cup cold heavy cream and vanilla extract to medium stiff peaks. Fold in mascarpone cheese and continue whipping until stiff peaks form.
  10. Mix Filling: Gently fold the cooled raspberry sauce into the whipped mascarpone cream mixture.
  11. Fill Cake: Carefully unroll the cooled cake and remove the towel. Spread the raspberry filling evenly over the cake surface, then sprinkle with 1 cup of fresh raspberries. Roll the cake up tightly once more.
  12. Refrigerate: Wrap the roll and refrigerate for at least 4 hours or preferably overnight to allow the filling to set for clean slicing.
  13. Prepare Pistachio Topping: Whisk together ¼ cup cold heavy cream and ½ cup pistachio spread in a large bowl with an electric mixer until the mixture thickens and increases in volume, about 5 minutes. Chill in the freezer for 20 minutes to set.
  14. Decorate Cake: Trim the ends of the cake roll using a sharp knife for a clean presentation. Transfer the pistachio cream into a piping bag fitted with a round tip or with the end cut off and pipe squiggles over the cake.
  15. Final Garnish: Sprinkle ground pistachios over the cake, add fresh raspberries on top, and place edible wafer butterflies for a whimsical decorative touch.

Notes

  • Use room temperature eggs for better volume when beating.
  • Optional green food coloring adds a festive color but can be omitted.
  • Ensure the whipped cream and mascarpone are cold for proper whipping.
  • Rolling the cake while warm prevents cracks and helps it keep shape.
  • Letting the cake chill overnight improves flavor melding and slicing.
  • If fresh raspberries are unavailable, frozen can be used but thaw completely and drain excess liquid.
  • Use edible wafer butterflies for decoration only; ensure they are safe to consume.

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