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PISTACHIO ROULADE WITH STRAWBERRIES AND CREAM

PISTACHIO ROULADE WITH STRAWBERRIES AND CREAM

Recipe for PISTACHIO ROULADE WITH STRAWBERRIES AND CREAM

Roulade is a French culinary term for rolled. In this case a cake that might be commonly called a jellyroll cake. The strawberry filling is especially nice after a large Christmas feast. An alternate filling for this roll is the chocolate ganache used in the Dacquiose recipe, but bright red of the berries and the beautiful green of the pistachios make this cake particularly festive.

  • 1 – ½ cups shelled pistachio nuts* 375mL

Ingredients for ROULADE:

  • 5 eggs, separated 5
  • ½ cup granulated sugar 125mL
  • ¾ teaspoon baking powder 3mL
  • Icing sugar

FILLING AND GARNISH:

  • 2 cups whipping cream 500mL
  • ¼ cup sifted icing sugar 50mL
  • 3 tablespoons dark rum 50mL
  • 2 cups fresh strawberries 500mL

METHOD for ROULADE:

Butter small rectangular jellyroll pan (approximately 10 – ½ x 15 – ½ inches/ 26 x 38 cm); line with parchment paper, waxed paper or foil. Butter again and dust lightly with flour. Set aside. Spread pistachio nuts on cookie sheet and roast for 5 to 10 minutes or until lightly toasted. Cool thoroughly. Chop nuts to a fine powder with French knife, Mouli grater or very carefully in food processor (do not over – process or they will become oily instead of floury). Measure out 1 – ¼ cups (300 mL) ground pistachio nuts and reserve for roulade. Save the remaining ground nuts for filling and garnish.
ROULADE: Beat egg yolks with sugar until light and lemony. Combine 1 – ¼ cups (300mL) reserved nuts with baking powder and mix thoroughly; stir into egg mixture. Beat egg whites until stiff but not dry and fold gently into nut batter. Spread evenly into prepared pan. Bake in 350 degrees Fahrenheit (180 degrees Celsius) oven for 20 to 25 minutes until top springs back and cake comes away from sides of pan slightly. Let it cool a few minutes. Sprinkle top of cake with a little icing sugar and invert onto tea towel. Gently remove paper and trim crusty edges. Roll cake lengthwise in tea towel and let cool.

Method for FILLING:

Beat cream until light. Add sugar and rum and beat until stiff.

Assemble Roulade:

To assemble, unroll cake and spread about 2/3 of the filling over cake. Hull and halve all but 5 or 6 berries (reserve these for garnish). Place halved berries over cream and sprinkle with some of remaining ground nuts. Roll cake up again gently and transfer to long serving plate.
GARNISH: Place remaining filling in piping tube and pipe decoratively down centre and along side of roulade. Place whole strawberries alongside and sprinkle remaining nuts on cream on top. Refrigerate until ready to serve. Makes 8 to 10 servings.
NOTE: To freeze, wrap well before garnishing. To thaw, unwrap, place on platter and defrost for a few hours in the refrigerator.
*Many Middle Eastern stores and specialty nut shops sell pistachio nuts already shelled, which makes this cake quite easy to prepare. Otherwise, buy unsalted uncolored pistachios and shell them yourself (trying not to eat too many along the way). Although the effect is not as spectacular, you can substitute almonds, hazelnuts or walnuts.

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