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Vegan
Gluten free
Ingredients:
- 4 eggs
- 100g sugar
- 30g all-purpose flour
- 20g cocoa powder
- 50ml oil
- pinch of salt
- 250g ricotta
- 80g BAM pistachio spread
- 350ml whipping cream
- 2 tablespoons powdered sugar
- 200g BAM dark chocolate
- chopped pistachios
Pistachio roulade
-
Preparation time:
30 min -
Difficulty:
-
Number of ingredients:
12
Instructions:
1. Step
In a bowl, mix ricotta with sugar and pistachio spread. When the mixture is smooth, gradually add the whipped cream and stir from the bottom up. Place the mixture in the refrigerator.
2. Step
Separate the egg whites from the egg yolks and whisk them with the sugar and a pinch of salt until stiff. Add the egg yolks and continue mixing. Finally, pour in the oil and mix again.
3. Step
Sift the flour and gently fold in the cocoa. Add to the previously prepared mixture with the eggs, sugar, oil and salt.
4. Step
Pour the mixture evenly onto a baking tray (the ingredients are suitable for a 37x30 cm baking tray) lined with baking paper. Bake for 9 minutes in an oven preheated to 190 °C.
5. Step
Once cooled, the roulade can be topped with chocolate ganache and sprinkled with chopped pistachios.
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