Prasino: Pistachio Roulade -

Prasino: Pistachio Roulade

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Pistachio Roulade:

Serves 30-35:

2 cups of toasted, crushed pistachios
16 eggs, seperated
3 cups of sugar
8 tablespoons of hot water
2 2/3 cups of self rising flour
1 tspoon of salt 
1 tspoon of almond extract
1/2 powered sugar

for the chocolate cream cheese filling
 3 lbs of cream cheese
1/2 cup of butter, softened
1 lb of melted whit chocolate
1 Teaspoon almond extract
 3 cups of heavy cream

Combine egg yolks and sugar into a mixing bowl & whisk for 4 minutes of until thick and creamy.
Transfer mixture into a large bowl, then add the hot water. 
Sprinkle in pistachios.
Sift flour & salt then again into the egg yolk mixture.
Beat egg white in a clean bowl until soft. 
Gently fold into the pistachio mixture.
Pour Mixture into 1/2 sheet pan with parchment paper.
Bake for 15-20 minutes 350 degrees, low.
Set the cake for 5 minutes.
Add powdered sugar.
Roll up while still warm with Kitchen towl. 
Allow cake to rest.
Add white chocolate cream cheese.

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