Description
A delightful dessert that combines the earthy, nutty flavor of pistachios with a light, fluffy cake and a rich, creamy filling.
Ingredients
Scale
- 4 large eggs
- ⅔ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup finely ground pistachios
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (for dusting)
- 8 ounces softened cream cheese
- ¼ cup softened unsalted butter
- ¾ cup powdered sugar (for filling)
- 2 tablespoons heavy cream
- 2 tablespoons chopped pistachios (for garnishing)
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until the mixture is thick and pale.
- Gently fold in flour, baking powder, salt, and ground pistachios, then add vanilla extract.
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes.
- Turn the cake onto a towel dusted with powdered sugar and roll it up, then allow to cool completely.
- In a bowl, blend cream cheese, butter, and powdered sugar until smooth, then mix in vanilla and heavy cream.
- Carefully unroll the cooled cake, spread the filling, and then re-roll the cake tightly.
- Chill the rolled cake seam-side down for at least 30 minutes before serving.
- Garnish with chopped pistachios and a dusting of powdered sugar before slicing and serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The unfilled rolled cake can be frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg