Gâteau roulé aux pistaches et aux framboises (vidéo)

Un gâteau roulé pistache-framboise impressionnant et délicieux, nappé d’un glaçage onctueux à la crème fouettée. Ce gâteau incroyable est composé d’une génoise pistache-noix, d’une garniture aux framboises concassées et d’un glaçage léger à la crème fouettée stabilisée au fromage frais. Chaque bouchée regorge de framboises fruitées et de pistaches croquantes. Savourez ce gâteau gourmand pour toutes les occasions spéciales !

Regardez mon tutoriel sur le gâteau roulé à la pistache

Regardez mon tutoriel vidéo YouTube sur le gâteau pistache-framboise pour des instructions étape par étape. Découvrez également comment j’assemble le gâteau roulé et obtenez plus de détails ! Envie de recevoir les dernières recettes ? Abonnez-vous à la newsletter de mon site web et à ma chaîne YouTube et activez les notifications.

Ingrédients pour le gâteau aux framboises et aux pistaches

J’adore la simplicité de cet élégant gâteau roulé ! Il est préparé avec des ingrédients de base que vous trouverez forcément dans votre garde-manger. Voici quelques-uns des ingrédients principaux dont vous aurez besoin ; vous trouverez la liste complète dans la fiche recette imprimable ci-dessous.

Œufs : Je recommande d’utiliser des œufs à température ambiante pour la génoise. Ils monteront plus vite en neige et seront plus légers et moelleux.
Farine tout usage : c’est le meilleur type de farine à utiliser pour cette recette.
Pistaches : les pistaches non salées et salées conviendront parfaitement à cette recette.
Framboises : J’aime utiliser des framboises fraîches pour ce gâteau roulé suisse, mais les baies congelées et décongelées fonctionneront également bien.
Fromage frais : pour réaliser le glaçage à la crème fouettée. Vous pouvez également remplacer le fromage frais par du mascarpone ; veillez simplement à ne pas ramollir le mascarpone avant de l’utiliser.
Crème épaisse : assurez-vous que la crème soit bien froide pour qu’elle monte bien !

Fournitures et outils pour la recette

Besoin de matériel ou d’outils pour réaliser ce gâteau maison ? Vous pouvez vous en procurer ici, sur Amazon, grâce à mes liens d’affiliation. Ces liens ne vous coûteront rien de plus et je toucherai une commission.

Making the Pistachio Sponge Cake

Sponge cakes are the best type of cake recipe to use for Swiss roll cakes. This dry and flexible cake will roll easily and not break as easily as other types of cakes. Here’s how I make my pistachio sponge cake for this cake roll.

Start by preheating the oven to 350F/177C. Spray the sides of a large, 13×18-inch sheet pan with baking spray, then line the bottom with parchment paper.
Place the shelled pistachios into a food processor, then pulse the nuts until they are coarsely ground. Set aside.
Place the eggs, sugar, and vanilla into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, fluffy and voluminous. In a separate bowl, combine the flour and baking powder.
Sift the flour into the whisked eggs in 3 batches, folding gently but thoroughly after each addition. Measure out 1 cup of ground pistachios and fold those in gently.

Baking & Rolling a Swiss Roll Cake

Make sure you preheat your oven for at least 15 minutes prior to making the cake. The sponge cake should be baked immediately so that the eggs don’t lose their volume!

Spread the cake batter into the prepared sheet pan, leveling the batter gently with an offset spatula.
Bake the cake at 350F/177C for 18 to 21 minutes, until the top is lightly browned and the cake is set. While the cake is baking, prepare everything for rolling the cake.
The sponge cake needs to be rolls immediately after baking! Remove it from the oven, run a knife along the edges to loosen the cake from the pan, then sprinkle a light dusting of powdered sugar over the top.
Place a clean tea towel or kitchen towel over the cake, place a wire rack over the top, then invert the cake onto your work surface. Lift off the pan and peel away the parchment paper.
Place the peeled paper back onto the cake, then gently and loosely roll the cake up, starting with the short end.
Allow the cake to cool completely before assembling it!

Easy Whipped Cream Frosting

I absolutely LOVE the frosting for this pistachio raspberry cake! It’s light, fluffy, delicious and super easy to make! You can prepare this frosting while the cake is baking and cooling, just keep it refrigerated so it doesn’t soften.

Place the slightly softened cream cheese into a mixer bowl with a flat beater attached. Beat it for 4 to 5 minutes, scrapping down the sides of the mixing bowl occasionally, until the cream cheese is smooth.
Add in the chilled heavy cream, vanilla, and powdered sugar. Switch to a whisk attachment and mix for about 1 minute.
Stop to scrape down the sides of the mixing bowl, then continue to whisk on medium-high speed until stiff peaks form, about 4 to 5 minutes. Keep the frosting chilled until ready to use.

Making the Raspberry Filling

To keep things super simple, I fill this pistachio Swiss roll cake with crushed raspberries. Simply place the raspberries and sugar into a flatter bowl, grab a fork, and mash the berries into a puree. You can leave the sugar out for a tarter flavor.

How to Make Pistachio Raspberry Swiss Roll Cake

Assembling a Swiss roll cake is a breeze, just make sure to follow these instructions! Here’s how I put this cake together:

Once the pistachio sponge cake is completely cooled, very gently unroll it on a wire rack. Spread the crushed raspberries over the sponge cake, making sure to get the edges, too.
Next, add a few cups of the prepared whipped cream frosting. Don’t overfill the cake, as this can cause it to split and crack! Spread the frosting evenly to the edges with an offset spatula.
Sprinkle a few handfuls of the remaining ground pistachios over the frosting.
Gently begin to roll the cake back up, the same way it was roll initially. Watch my video tutorial to see how it’s done! Roll the cake off the wire rack and onto a flat platter/tray.

Garnishing the Cake

Once the cake is rolled, grab an offset spatula and frost the outside of the Swiss roll cake with a generous amount of the whipped cream frosting. Sprinkle more of the ground pistachios on the outside to garnish the cake.

Next, transfer any remaining frosting into a pastry bag; I used Ateco tip #847. Pipe dollops of the whipped cream over the top, then garnish with fresh raspberries and mint leaves.

Serving Suggestions

Before enjoying this delicious pistachio raspberry Swiss roll cake, I recommend letting it chill in the refrigerator overnight, or for at least 12 hours. This will allow the berries and the whipped cream to further soften the dry sponge cake, making the cake even better!

Use a sharp, serrated knife to slice the cake roll into 1-inch-thick slices. For more raspberry flavor, add a small handful of berries onto each serving.

More Recipes!

Enjoyed this impressive and delicious cake roll?! Make sure to check out some of my other recipes you’re sure to enjoy!

Gâteau roulé chocolat-framboise – Un gâteau riche et gourmand composé de génoise au chocolat, de liqueur de framboise et de crème fouettée.
Gâteau roulé fraise – Mon préféré ! Ce gâteau aux fraises facile à préparer est ultra léger, moelleux et fruité ! Parfait pour toutes les occasions.
Gâteau roulé mangue – Un gâteau à la mangue léger et fruité, composé de génoise à la vanille, de purée de mangue et d’un glaçage au mascarpone.
Gâteau roulé Nutella-fraise – Un autre gâteau roulé riche et impressionnant, composé de génoise au chocolat, de glaçage Nutella et parsemé de fraises fraîches.
Gâteau roulé à la banane et à la crème – Si vous aimez le banana bread, vous adorerez ce gâteau à la banane parsemé de noix de pécan et recouvert d’un glaçage au fromage frais.

5 from 3 votes

Pistachio Raspberry Swiss Roll Cake Recipe (video)

1hour hr 30minutes mins prep + 20minutes mins cook

12 servings

Impressive pistachio raspberry Swiss roll cake with pistachio sponge cake, crushed raspberries, and a fluffy whipped cream frosting! Perfect for any occasion!

For Pistachio Sponge Cake:

1 1/4 cup shelled pistachios
6 large eggs, at room temp
1 cup white granulated sugar
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
2 tbsp powdered sugar, for dusting the cake

For Raspberry Filling:

2 cups raspberries, fresh or frozen (thawed)
1/4 cup white granulated sugar, optional

For Whipped Cream Frosting:

16 oz cream cheese, 2 packages
3 cups heavy cream, well chilled
1 1/2 tsp vanilla extract
1 1/2 to 2 cups powdered sugar

For Garnishing the Cake:

fresh raspberries
mint leaves

Instructions

Making the Sponge Cake:

Start by preheating the oven to 350F/177C. Spray the sides of a large, 13×18-inch sheet pan with baking spray, then line the bottom with parchment paper.
Place the shelled pistachios into a food processor, then pulse the nuts until they are coarsely ground. Set aside.
Place the eggs, sugar, and vanilla into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, fluffy and voluminous. In a separate bowl, combine the flour and baking powder.
Sift the flour into the whisked eggs in 3 batches, folding gently but thoroughly after each addition. Measure out 1 cup of the ground pistachios and fold those in gently.

Baking & Rolling the Cake:

Spread the cake batter into the prepared sheet pan, leveling the batter gently with an offset spatula.
Bake the cake at 350F/177C for 18 to 21 minutes, until the top is lightly browned and the cake is set. While the cake is baking, prepare everything for rolling the cake.
The sponge cake needs to be rolls immediately after baking! Remove it from the oven, run a knife along the edges to loosen the cake from the pan, then sprinkle a light dusting of powdered sugar over the top using a sifter.
Place a clean tea towel or kitchen towel over the cake, place a wire rack over the top, then invert the cake onto your work surface. Lift off the pan and peel away the parchment paper.
Place the peeled paper back onto the cake, then gently and loosely roll the cake up, starting with the short end.
Allow the cake to cool completely before assembling it!

Making the Frosting:

Soften the cream cheese at room temperature for 20 minutes. Place the slightly softened cream cheese into a mixer bowl with a flat beater attached. Beat it for 4 to 5 minutes, scrapping down the sides of the mixing bowl occasionally, until the cream cheese is smooth.
Add in the chilled heavy cream, vanilla, and powdered sugar. Switch to a whisk attachment and mix for about 1 minute.
Stop to scrape down the sides of the mixing bowl, then continue to whisk on medium-high speed until stiff peaks form, about 4 to 5 minutes. Keep the frosting chilled until ready to use.

Making the Filling:

Simply place the raspberries and sugar into a flatter bowl, grab a fork, and mash the berries into a puree. You can leave the sugar out for a tarter flavor.

Assembling the Cake:

Once the pistachio sponge cake is completely cooled, very gently unroll it on a wire rack. Spread the crushed raspberries evenly over the sponge cake, all the way to the edges.
Next, add a few cups of the prepared whipped cream frosting. Don’t overfill the cake, as this can cause it to split and crack! Spread the frosting evenly to the edges with an offset spatula.
Sprinkle a few handfuls of the remaining ground pistachios over the frosting.
Gently begin to roll the cake back up, the same way it was roll initially. Watch my video tutorial to see how it’s done! Roll the cake off the wire rack and onto a flat platter/tray.
Once the cake is rolled, grab an offset spatula and frost the outside of the Swiss roll cake with a generous amount of the whipped cream frosting. Sprinkle more of the ground pistachios on the outside to garnish the cake.
Next, transfer any remaining frosting into a pastry bag; I used Ateco tip #847. Pipe dollops of the whipped cream over the top, then garnish with fresh raspberries and mint leaves.

Serving Suggestions:

Before enjoying this delicious pistachio raspberry Swiss roll cake, I recommend letting it chill in the refrigerator overnight, or for at least 12 hours. This will allow the berries and the whipped cream to further soften the dry sponge cake, making the cake even better!
Use a sharp, serrated knife to slice the cake roll into 1-inch-thick slices. For more raspberry flavor, add a small handful of berries onto each serving.

Nutrition

Recipe Rating

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