Description: Revel in the exquisite flavors of my Budapest Pistachio Roll Cake, a dessert that has won everyone’s heart. The recipe, which I’ll soon upload on YouTube, uses a delightful cream filling (you can find its recipe in a previous post). If you prefer a simpler option, various creams like whipped cream or powdered sugar cream can also be used.
Why You’ll Love This: This roll cake brings a unique combination of fluffy meringue, crunchy pistachios, and a creamy filling, all rolled into one delicious treat. It’s a perfect blend of textures and flavors that will tantalize your taste buds.
Perfect Occasion: This cake is an elegant choice for celebrations, afternoon tea, or as a sophisticated dessert for dinner parties. It’s sure to impress your guests with its delightful appearance and exquisite taste.
Decoration Tips: Once rolled and sliced, garnish the cake slices with a sprinkle of powdered sugar, a few whole pistachios, or even some fresh berries for an extra pop of color and flavor.
Ingredients: Cake:
- 225g egg whites (from about 6 large eggs)
- 225g sugar (1 cup + 4 tablespoons)
- 200g ground pistachios (2 cups, can substitute 50g with ground hazelnuts)
- 20g cornstarch (2 tablespoons)
- A few drops of lemon juice
Instructions:
- Whip the egg whites with lemon juice until frothy. Gradually add more than half of the sugar and whip to shaving cream consistency.
- In a separate bowl, mix ground nuts, remaining sugar, and cornstarch. Fold in a portion of the meringue, then gently incorporate the rest in three batches.
- Pipe the mixture onto a baking sheet lined with parchment paper, forming strips.
- Bake in a preheated oven at 160°C (320°F) for 15-17 minutes. Let it cool for 5-10 minutes.
- Flip onto another parchment paper, gently peel off the backing, spread the cream, and arrange strawberries. Roll up the cake and refrigerate.
- Serve chilled and sliced.
Enjoy this Budapest Pistachio Roll Cake, a fusion of crunchy, creamy, and airy elements that come together to create a truly memorable dessert experience!
