To prepare the base of the Pistachio Cream Roll: beat the eggs, sugar and six tablespoons of warm water with the whisk, until it becomes frothy.
Continuing to blend, add vanillin, lemon zest, flour, and yeast.
Pour the mixture into a 40 cm mold, lined with parchment paper, put in the oven for about 10 minutes at 180 °.
Remove the biscuit dough from the oven, put it in a clean and wet cloth, roll it up and let it rest for a few minutes.
In the meantime, open the package of pistachio cream (putting a few spoonfuls aside) open the roll spread the cream all over the surface and roll it up again, this time without a towel.
Put it on a tray, spread the cream that you had set aside over it, and finally the pistachio flour. Taste it and you will never stop !!
Ingredients
Directions
To prepare the base of the Pistachio Cream Roll: beat the eggs, sugar and six tablespoons of warm water with the whisk, until it becomes frothy.
Continuing to blend, add vanillin, lemon zest, flour, and yeast.
Pour the mixture into a 40 cm mold, lined with parchment paper, put in the oven for about 10 minutes at 180 °.
Remove the biscuit dough from the oven, put it in a clean and wet cloth, roll it up and let it rest for a few minutes.
In the meantime, open the package of pistachio cream (putting a few spoonfuls aside) open the roll spread the cream all over the surface and roll it up again, this time without a towel.
Put it on a tray, spread the cream that you had set aside over it, and finally the pistachio flour. Taste it and you will never stop !!
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