To prepare the base of the Cream Roll PistachioWhisk eggs, sugar and the six tablespoons of lukewarm water until frothy.
While continuing to whisk, add vanillin, lemon zest, the flours, and baking powder.
Pour the mixture into a 40 cm mould lined with baking paper, place in the oven for about 10 minutes at 180°.
Take the biscuit dough out of the oven, place it in a clean, wet tea towel, roll it up and let it rest for a few minutes.
In the meantime, open the pistachio (setting a few spoonfuls aside) open the roll, spread the cream over the entire surface and roll it up again, this time without the cloth.
Place it on a tray, spread the cream you had set aside, and finally the pistachio. Taste it and you won't stop!!!
Directions
To prepare the base of the Cream Roll PistachioWhisk eggs, sugar and the six tablespoons of lukewarm water until frothy.
While continuing to whisk, add vanillin, lemon zest, the flours, and baking powder.
Pour the mixture into a 40 cm mould lined with baking paper, place in the oven for about 10 minutes at 180°.
Take the biscuit dough out of the oven, place it in a clean, wet tea towel, roll it up and let it rest for a few minutes.
In the meantime, open the pistachio (setting a few spoonfuls aside) open the roll, spread the cream over the entire surface and roll it up again, this time without the cloth.
Place it on a tray, spread the cream you had set aside, and finally the pistachio. Taste it and you won't stop!!!
Notes
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