PISTACHIO CAKE ROLL WITH RICOTTA CREAM AND STRAWBERRIES RECIPE

Pistachio Cake Roll with Ricotta Cream and Strawberries Recipe image

Provided by BobLongo

Number Of Ingredients 22

For pistachio cake roll:
3 large eggs
100 grams sugar
Pinch of salt
1 tsp. vanilla extract
1 heaping tablespoon pistachio paste
Zest of 1/2 lemon
100 grams all-purpose flour
30 grams pistachio powder
1/2 tsp. baking powder
For ricotta cream filling:
125 ml. heavy cream
150 grams ricotta cheese
1 tsp. vanilla extract
50 grams sugar powder
For strawberries:
200-250 grams strawberries
2 tbsp. sugar
2 tbsp. brandy
For serving:
Sugar powder
Slightly toasted chopped pistachios

Steps:

One 30 cm long cake roll Preheat oven to 180c degrees and line oven pan lightly greased baking paper. Pistachio cake roll: in a mixer with a whipping-attachment put eggs, sugar, salt and vanilla and beat for 3-4 minutes until thick white foam. Add pistachio paste and lemon zest and continue beating until the mixture is uniform. Add in flour, pistachio powder and baking powder and fold into a uniform mixture. Spread the mixture on a baking oven with baking paper in an even layer. Bake for 6-8 minutes, until golden and springy to the touch. Cool completely before filling. Prepare the strawberries: wash and remove the leaves. Keep about 5-6 whole strawberries for decoration. Cut the strawberries into cubes and put in a small bowl. Add in sugar and brandy and stir well. Leave at room temperature for about half an hour to absorb flavors. Ricotta Cream: whip heavy cream, ricotta, vanilla and powdered sugar until you get an airy, stable cream. Fill and roll: spread generous even layer of ricotta cream on the roll. Sprinkle over strawberry cubes (possible with a little syrup, but not too much). Roll tight, sprinkle a little powdered sugar, garnish with ricotta cream, strawberries and a little chopped pistachios. Refrigerate and serve.