Pistachio sponge cake
Description
Homemade baked goods for tea. Instead of milk pudding, you can use soft cheese. For example, ricotta works perfectly for the cream. In this case, however, you'll need to take twice as much sugar or powdered sugar, blend it with a mixer, and then add whipped cream to it. You can decorate the cake with any chocolate, but melted white chocolate looks the most impressive. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Separate the egg yolks from the egg whites. Lightly beat the yolks with 60 grams of sugar. Add cocoa powder to the same mixture. You can adjust the amount of cocoa according to your preference, depending on how intense you want the chocolate flavor to be.
- 2
Step 2
Chill the egg whites and beat them into a thick, fluffy foam, adding 120 grams of sugar. Then transfer the foam into the chocolate mixture and gently stir, making sure the foam doesn't collapse too much. Add the flour to the mixture and thoroughly blend the entire batter.
- 3
Step 3
Place the dough onto a baking sheet lined with parchment paper, forming a layer about one centimeter high. Bake the sponge cake in an oven at 180 degrees Celsius for 7 minutes. While still hot, soak the sponge cake with syrup, cover it with another piece of parchment paper, and carefully roll it into a log.
- 4
Step 4
Peel the pistachios and pour boiling water over them. Pour four tablespoons of milk over the pudding, bring the remaining milk to a boil and add it to the pudding, quickly mixing everything. Then blend the cream with a blender and add it to the pudding. Dry the pistachios and add them to the cream. Unroll the sponge cake and spread the cream over it.
- 5
Step 5
Carefully roll the cream-filled roll into a tight log. Melt the chocolate over a water bath and drizzle it over the roll. You can additionally decorate the roll with crushed pistachios while the chocolate is still soft.