Pistachio Swiss Roll

Name: Pistachio Swiss Roll
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 4 x eggs; 2.1 dl plain white flour; 50 g pistachios; 0.25 tsp baking powder; 3 tbsp pistachio cream; 1 tbsp mascarpone; 4 tbsp philadelphia cheese natural; 1 tbsp lemon juice; 1.1 dl sugar; 1 tbsp lemon peel; 4 tbsp cream; 1 pinch salt; 1 food coloring; 1 tbsp sugar

av Malin Nesvoll

Servings

You know the girl has managed to roll a swiss cake! It only took THREE attempts but all good things comes in three, etc... Im glad it took three times because I tweaked the recipe a little each time and now the cake is so good both in terms of consistency and taste. Save this recipe, folks! This is a nice recipe when you want to impress the coffee guests 💚

Ingredients

4 x eggs
2 ⅒ dl plain white flour
50 g pistachios
¼ tsp baking powder
3 tbsp pistachio cream
1 tbsp mascarpone
4 tbsp philadelphia cheese natural
1 tbsp lemon juice
1 ⅒ dl sugar
1 tbsp lemon peel
4 tbsp cream
1 pinch salt
1 food coloring
1 tbsp sugar

Method

Mix the eggs and sugar to make an eggnog with a hand mixer. Sift in the wheat flour and baking powder and mix gently, add green food coloring to the desired green colour. Crush the pistachios and fold them into the mixture.
Cover a baking pan with baking paper and cover with the batter. Tap the pan on the counter to get the air bubbles out. Bake at 200ºC for 10 minutes.
To make pistachio cream, mix together the remaining ingredients with a hand mixer and it's done!
Place a baking sheet on the counter and sprinkle a layer of sugar and some crushed pistachios.
Take the cake out of the oven and turn it over the baking paper on the counter. Place the long pan over the cake as a lid and let cool until lukewarm
Spread pistachio cream and ROLL!