Pistachio Raspberry Swiss Roll

There’s something incredibly special about a Pistachio Raspberry Swiss Roll. I remember the first time I attempted to make it; the vibrant colors and enticing aromas filled my kitchen. It was a day when I craved something unique, something that would impress my family, and this recipe was the answer. The combination of nutty pistachios and tart raspberries rolled into a fluffy cake was not only a feast for the eyes but also a treat for the taste buds. The moment I sliced into that beautiful roll, revealing the layers of rich cream and fruit, I knew I had created something magical. In fact, every time I make this dessert, it not only becomes a highlight at our gatherings but also a reason for everyone to come together and share stories over a slice of this delightful cake.

Shopping List for Pistachio Raspberry Swiss Roll

The ingredients in a Pistachio Raspberry Swiss Roll are not just elements of a recipe; they create a symphony of flavors. Each ingredient plays a crucial role in developing the cake’s texture and taste. The key players here are the fluffy eggs, which provide the base for the cake, the nutty pistachios for flavor, and the tart raspberries that add a refreshing contrast. Together, they create a delectable experience that’s hard to resist.

• 1 1/4 cups unsalted pistachios, shelled: These provide the rich, nutty flavor essential to the cake.
• 6 large eggs, at room temperature: The eggs create the fluffy texture of the cake.
• 1/4 cup pistachio paste: This adds an intense pistachio flavor and smoothness.
• 1 cup white granulated sugar: Essential for sweetness and structure.
• 2 teaspoons vanilla extract: Adds depth to the flavor profile.
• 1 teaspoon lemon zest: Provides a bright, refreshing lift.
• 1 cup all-purpose flour: The base of the cake that holds everything together.
• 1 teaspoon baking powder: This helps the cake rise beautifully.
• 2 tablespoons powdered sugar, for dusting the cake: A light touch of sweetness on the surface.
• 2 cups raspberries, fresh or frozen (thawed if using frozen): Adds a juicy burst of flavor.
• 1/3 cup white granulated sugar, optional: Enhance the sweetness of the raspberries.
• 16 oz cream cheese, 2 packages: The creamy filling that makes this dessert indulgent.
• 3 cups heavy cream, chilled: For whipping into a voluminous frosting.
• 1 1/2 tsp vanilla extract: For flavoring the frosting.
• 1/4 cup pistachio paste: To add more flavor to the frosting.
• 1 1/2 cups powdered sugar: Sweetness for the frosting.
• Fresh raspberries: For garnish, adding a fresh touch.
• Mint leaves: For garnish, providing color and freshness.

Putting Together Pistachio Raspberry Swiss Roll

Making a Pistachio Raspberry Swiss Roll is a delightful process that brings together a series of simple yet effective steps. Each stage is essential to create that perfect roll that is both beautiful and delicious. Let’s dive into the steps and create this masterpiece!

1. Preheat your oven to 350F (177C). This is crucial as a well-preheated oven ensures that your cake rises beautifully and evenly.
2. Prepare a large, 13×18-inch sheet pan by spraying the sides with baking spray and lining the bottom with parchment paper. This will help the cake come out easily after baking.
3. Add the shelled pistachios to a food processor and pulse until they are coarsely chopped. Set these aside as they will be folded into the batter.
4. In a large bowl, use an electric hand mixer or a stand mixer to whisk together the eggs, sugar, lemon zest, and vanilla extract on high speed for about 8 to 10 minutes. The mixture should become fluffy and voluminous, almost like a meringue.
5. In a separate bowl, whisk together the flour and baking powder. This ensures that your dry ingredients are well combined before folding them into the wet mixture.
6. Now, sift the flour mixture into the egg mixture in three batches, folding gently with a rubber spatula after each addition. This technique helps maintain the fluffiness of the batter.
7. Measure out 1 cup of the ground pistachios and fold them into the cake batter gently. Be careful not to deflate the mixture.
8. Transfer the cake batter to the prepared sheet pan, spreading it evenly and leveling the top with an offset spatula for a smooth finish.
9. Bake in the preheated oven for about 18 to 21 minutes, or until the top is lightly browned and the cake is set. Keep an eye on it!
10. Once baked, prep your rolling area – have a clean kitchen towel on hand, along with powdered sugar, a wire rack, and a clear countertop. These will be essential for the next steps.
11. Remove the cake from the oven and carefully run a knife along the edges to loosen it from the pan. This prevents it from breaking apart.
12. Using a sifter, sprinkle powdered sugar over the top of the warm cake. This will help prevent it from sticking to the towel when you roll it.
13. Place the clean kitchen towel over the cake, then place a wire rack on top. Invert the cake onto the wire rack and gently peel off the pan and parchment paper.
14. Once the parchment is off, place the peeled paper back onto the cake. Starting with the short end, very slowly and loosely roll the cake up using the kitchen towel. This rolling method helps shape the cake.
15. Let the rolled cake cool completely. This step is crucial for the cake to hold its shape when you unroll it later.
16. In a mixer bowl, add the room-temperature cream cheese and beat it for 4 to 5 minutes until smooth. Remember to scrape down the sides to ensure everything is well mixed.
17. Add in the chilled heavy cream, vanilla, and powdered sugar. Beat on medium-high speed for about 1 minute until combined.
18. Stop to scrape down the sides of the bowl, then add the pistachio paste. Continue whisking until stiff peaks form, about 4 to 5 minutes. Keep this frosting chilled until you’re ready to use it.
19. In a shallow bowl, add the raspberries and optional sugar, mashing them with a fork until well combined into a puree.
20. Very gently unroll the cooled cake on a wire rack. Be careful not to tear it.
21. Spread the raspberry puree over the cake evenly, making sure to reach all the edges.
22. Next, spoon about 3 cups of the pistachio whipped cream frosting over the raspberry layer, spreading it evenly to the edges. Avoid overfilling to prevent cracking.
23. Sprinkle the remaining ground pistachios on top of the frosting layer for added texture and flavor.
24. Carefully roll the cake back up, just as you did before. Transfer it to a flat platter or serving dish.
25. Using an offset spatula, frost the outside of the cake generously with the pistachio whipped cream frosting. Sprinkle more ground pistachios on top for decoration.
26. If you have any remaining frosting, transfer it into a pastry bag and pipe decorative roses on top of the cake. Garnish with fresh raspberries and mint leaves for a beautiful presentation.
27. Refrigerate the cake overnight before serving, or for at least 10 to 12 hours for the best flavor and texture.
28. When ready to serve, use a sharp, serrated knife to slice the cake into pieces.

Change It Up

There are so many ways to personalize your Pistachio Raspberry Swiss Roll. Here are some fun variations and tips to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days to keep it fresh.
• Freezing: You can freeze the assembled cake (without garnishes) for up to two months. Just wrap it tightly in plastic wrap.
• Variations: Try using different types of berries, like blueberries or strawberries, for a unique twist.
• Presentation: Top the cake with a drizzle of chocolate ganache for an extra indulgent touch.
• Flavor Boost: Add a tablespoon of orange zest to the frosting for a citrusy flavor.

Serving Suggestions

When it comes to serving your Pistachio Raspberry Swiss Roll, there are plenty of creative ways to enjoy it. Here are some ideas:

• With Fresh Berries: Serve with a side of fresh raspberries and a sprinkle of mint leaves for a refreshing touch.
• Drizzle with Cream: Add a drizzle of heavy cream or whipped cream over the top for extra decadence.
• Ideal for Celebrations: This cake makes a stunning centerpiece for birthdays, anniversaries, or festive gatherings.
• Pair with Tea: Enjoy slices during afternoon tea for a delightful treat alongside your favorite brews.
• Chill Before Serving: Refrigerate the cake for a bit before serving, as the flavors meld beautifully when chilled.
• Plate it Right: For an elegant presentation, slice and plate the cake with a dusting of powdered sugar on top.
• End of Meal Dessert: This cake is perfect for a light dessert after dinner, balancing sweet and tart flavors wonderfully.

FAQ

Conclusion

The Pistachio Raspberry Swiss Roll is a delightful dessert that combines rich flavors with an impressive presentation. It’s perfect for any occasion, from casual gatherings to fancy celebrations. I encourage you to try making it yourself! You’ll be amazed at how easy it is to create this stunning dessert while enjoying the delicious results.

Pistachio Raspberry Swiss Roll

The ultimate sweet treat awaits with this Pistachio Raspberry Swiss Roll. This colorful dessert melds together fluffy cake with rich cream cheese frosting and tangy raspberries. Perfect for impressing guests or simply indulging yourself, this easy to make recipe is a delightful addition to any celebration!

Print Recipe Pin Recipe

Prep Time 1 hour hr 40 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups Unsalted pistachios shelled
• 6 large Eggs at room temperature
• 1/4 cups Pistachio paste
• 1 cups White granulated sugar
• 2 teaspoons Vanilla extract
• 1 teaspoon Lemon zest
• 1 cups All-purpose flour
• 1 teaspoon Baking powder
• 2 tablespoons Powdered sugar for dusting the cake
• 2 cups Raspberries fresh or frozen (thawed if using frozen)
• 1/3 cups White granulated sugar optional
• 16 oz Cream cheese 2 packages
• 3 cups Heavy cream chilled
• 1 1/2 tsp Vanilla extract
• 1/4 cups Pistachio paste
• 1 1/2 cups Powdered sugar
• Fresh raspberries
• Mint leaves

Equipment

• Food Processor
• Frying pan
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 350F (177C). This is crucial as a well-preheated oven ensures that your cake rises beautifully and evenly.
2. Prepare a large, 13×18-inch sheet pan by spraying the sides with baking spray and lining the bottom with parchment paper. This will help the cake come out easily after baking.
3. Add the shelled pistachios to a food processor and pulse until they are coarsely chopped. Set these aside as they will be folded into the batter.
4. In a large bowl, use an electric hand mixer or a stand mixer to whisk together the eggs, sugar, lemon zest, and vanilla extract on high speed for about 8 to 10 minutes. The mixture should become fluffy and voluminous, almost like a meringue.
5. In a separate bowl, whisk together the flour and baking powder. This ensures that your dry ingredients are well combined before folding them into the wet mixture.
6. Now, sift the flour mixture into the egg mixture in three batches, folding gently with a rubber spatula after each addition. This technique helps maintain the fluffiness of the batter.
7. Measure out 1 cup of the ground pistachios and fold them into the cake batter gently. Be careful not to deflate the mixture.
8. Transfer the cake batter to the prepared sheet pan, spreading it evenly and leveling the top with an offset spatula for a smooth finish.
9. Bake in the preheated oven for about 18 to 21 minutes, or until the top is lightly browned and the cake is set. Keep an eye on it!
10. Once baked, prep your rolling area – have a clean kitchen towel on hand, along with powdered sugar, a wire rack, and a clear countertop. These will be essential for the next steps.
11. Remove the cake from the oven and carefully run a knife along the edges to loosen it from the pan. This prevents it from breaking apart.
12. Using a sifter, sprinkle powdered sugar over the top of the warm cake. This will help prevent it from sticking to the towel when you roll it.
13. Place the clean kitchen towel over the cake, then place a wire rack on top. Invert the cake onto the wire rack and gently peel off the pan and parchment paper.
14. Once the parchment is off, place the peeled paper back onto the cake. Starting with the short end, very slowly and loosely roll the cake up using the kitchen towel. This rolling method helps shape the cake.
15. Let the rolled cake cool completely. This step is crucial for the cake to hold its shape when you unroll it later.
16. In a mixer bowl, add the room-temperature cream cheese and beat it for 4 to 5 minutes until smooth. Remember to scrape down the sides to ensure everything is well mixed.
17. Add in the chilled heavy cream, vanilla, and powdered sugar. Beat on medium-high speed for about 1 minute until combined.
18. Stop to scrape down the sides of the bowl, then add the pistachio paste. Continue whisking until stiff peaks form, about 4 to 5 minutes. Keep this frosting chilled until you're ready to use it.
19. In a shallow bowl, add the raspberries and optional sugar, mashing them with a fork until well combined into a puree.
20. Very gently unroll the cooled cake on a wire rack. Be careful not to tear it.
21. Spread the raspberry puree over the cake evenly, making sure to reach all the edges.
22. Next, spoon about 3 cups of the pistachio whipped cream frosting over the raspberry layer, spreading it evenly to the edges. Avoid overfilling to prevent cracking.
23. Sprinkle the remaining ground pistachios on top of the frosting layer for added texture and flavor.
24. Carefully roll the cake back up, just as you did before. Transfer it to a flat platter or serving dish.
25. Using an offset spatula, frost the outside of the cake generously with the pistachio whipped cream frosting. Sprinkle more ground pistachios on top for decoration.
26. If you have any remaining frosting, transfer it into a pastry bag and pipe decorative roses on top of the cake. Garnish with fresh raspberries and mint leaves for a beautiful presentation.
27. Refrigerate the cake overnight before serving, or for at least 10 to 12 hours for the best flavor and texture.
28. When ready to serve, use a sharp, serrated knife to slice the cake into pieces.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days to keep it fresh.
• Tip 2: You can freeze the assembled cake (without garnishes) for up to two months. Just wrap it tightly in plastic wrap.
• Tip 3: Try using different types of berries, like blueberries or strawberries, for a unique twist.
• Tip 4: Top the cake with a drizzle of chocolate ganache for an extra indulgent touch.
• Tip 5: Add a tablespoon of orange zest to the frosting for a citrusy flavor.

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