Raspberry and pistachio log cake
Preparation : 30 min
Cooking : 12 min
Total time : 12 h 42 Rest : 12 h
8 people
4 eggs
1 pinch of salt
50 g of pistachios
80 g of icing sugar
125 g of sugar
125 g of plain flour
1 sachet of vanilla sugar
50 ml of syrup
500 g of mascarpone
250 g of raspberries
Associated products
RECIPE STEPS
1
Separate the egg yolks from the whites.
In the metal bowl, mix the pistachios with 5 g of powdered sugar by running the program.
Wipe the bowl so that it is as clean and dry as possible.
- 4 eggs
- 50 g of pistachios
- 5 g of icing sugar
Expert
00:30 / 14 / __°C
2
Whisk the egg whites with a mixer after adding a pinch of salt and running the program (remove the lid cap to incorporate air).
Once the egg whites are whipped until stiff, set them aside in a metal bowl.
- 4 eggs
- 1 pinch of salt
Beaten egg whites
07:00 / 7 / __°C
3
Add the yolks with the sugar and whiten by running the program.
- 4 eggs
- 125 g of sugar
Beaten egg whites
03:00 / 7 / __°C
4
Add the sifted flour, 1 packet of vanilla sugar then 1/3 of the whipped egg whites.
Gently mix everything together and run the program.
- 125 g of plain flour
- 1 sachet of vanilla sugar
Expert
02:00 / 3 / __°C
5
Add the rest of the egg whites and mix for an additional 2 minutes.
Pour the cream onto a tray lined with parchment paper, smooth everything out with a spatula.
Bake for 12 minutes at 200°C.
Turn the biscuit onto a damp cloth at the end of cooking.
Roll it up on itself and set it aside.
Expert
02:00 / 3 / __°C
6
In the metal bowl, still fitted with the whisk, add the mascarpone and icing sugar and run the program.
Using a brush, spread the syrup on the biscuit.
Spread the cream on the biscuit, sprinkle with pistachios and distribute a few fresh raspberries.
- 50 g of pistachios
- 75 g of icing sugar
- 500 g of mascarpone
- 250 g of raspberries
- 50 ml of syrup
Beaten egg whites
01:00 / 3 / __°C
7
Roll the log gently but tightly.
Wrap the log firmly so that it holds its shape.
Reserve it for at least 1 night in the fridge.
Sprinkle with powdered sugar when serving, decorating with a few pieces of pistachios and raspberries.
