Chocolate and almond roulade filled with raspberries, rose & pistachio
Photo, food styling and recipe by Casey Bumpsteed
Preparation time: 20-25 minutes
Ingredients for the roulade:
- 175g / 6 oz dark chocolate, finely chopped
- 6 eggs, separated into yolks and whites
- 175g/6oz caster sugar
- 2 ½ TBS cocoa powder
- Icing sugar and cocoa powder
Ingredients for the filling:
- ½ cup whipping cream
- ½ cup mascarpone
- 1 TBS Organic Rose & Pistachio butter
- 1 TBS powdered sugar, sifted
- ¼ tsp vanilla essence
- ½ cup raspberries
- Drop of soft pink food coloring
Ingredients for the topping:
- ½ cup sliced almonds
- Icing sugar for dusting
- Extra raspberries
- Extra pistachios for garnish
- Rose petals
Instructions for the roulade:
Preheat the oven to 180°C/356°F.
Grease and line a Swiss roll tin – 9in x 13in / 33cm x 23cm. You should line the sides and the bottom of the tin with baking paper. Ensure the paper reaches into the corners of the tray so that the cake doesn’t stick.
Melt the chocolate over simmering water or in a microwave. Set it aside to cool a little.
In a clean bowl, whisk the egg whites until they form stiff peaks.
In a separate bowl, place the egg yolks inside with the sugar and whisk them on high speed until they are thick and creamy. You’ll know they are ready because the mixture will leave a trail behind when lifted up with the whisk.
Pour the cooled chocolate over the yolks and gently fold them together until combined.
Fold in a third of the whipped egg whites and stir so that the whole mixture loosens up. Fold in the remaining egg whites with a metal (not wooden) spoon. Be careful not to break up the light texture of the egg whites. Sift in the cocoa and fold it in with a light hand.
Pour the mixture into the tin and smooth out the surface so that it is leveled out.
Bake the cake for 25 minutes until the top feels firm. Remove the cake from the oven and leave it in the tin; set it aside until it has cooled completely.
For the filling: Whip the cream with the icing sugar and vanilla, and set it aside. Whip the mascarpone and Organic Rose & Pistachio butter until light. Fold the cream into the mascarpone mixture and set it aside until you’re ready to fill the roulade.
Place a piece of baking paper on a flat surface and dust it with icing sugar. Place the roulade onto the prepared baking paper and gently peel away the paper lining.
To fill the roulade, you can either spread the cream mixture in a thin layer across the surface of the cake, or you can spoon the cream into a log shape along the length of the cake and close the edge of the cake nearest you.
Make a thin cut (not all the way through) about an inch from the edge of the cake. If you have spread a thin layer, dot the surface with raspberries and begin to roll the cake and continue until it is a log shape. If you have spooned the filling into a log shape, then dot the cream with raspberries, fold the cake over the filling and roll the rest of it up.
Refrigerate the cake for an hour before setting, giving the filling time to set slightly. While the cake is chilling, toast the sliced almonds. These can be served on top of the roulade, along with extra raspberries, pistachios, and rose petals. Dust your cake with icing sugar and serve.