Best 6 Pistachio Cake Roll With Ricotta Cream And Strawberries Recipes

STRAWBERRY AND PISTACHIO GALETTE

Steps:

• Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 3 tablespoons/45 milliliters ice water, then pulse just until dough comes together, adding another tablespoon/15 milliliters of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
• Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
• Make the frangipane: In a food processor, process 3/4 cup/100 grams shelled raw pistachios and remaining 1/2 cup/100 grams sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.
• Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.
• Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
• In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40 to 50 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners' sugar.

PISTACHIO-RICOTTA CHEESECAKE

Steps:

• Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
• Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
• Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
• Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
• Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.

FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS

Steps:

• Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
• Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
• Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
• Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
• Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
• Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
• Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
• Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
• Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
• Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
• Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
• Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
• Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
• Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
• Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

PISTACHIO CANNOLI CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line pans with parchment; butter parchment. Dust with flour, tapping out excess. In a food processor, finely grind pistachios. Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
• Beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add orange-flower water; beat to combine. Beat in eggs and yolks, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Add pistachio mixture in three batches, alternating with sour cream and beginning and ending with pistachio mixture.
• Divide batter evenly between cake pans; smooth tops with an offset spatula. Bake, rotating pans once, until tops spring back when lightly touched, 30 to 35 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool 1 hour. Wrap in plastic and refrigerate at least 1 hour and up to overnight.
• Filling: Meanwhile, combine ricotta and cream in bowl of food processor; process until smooth. Add salt, vanilla, cinnamon, and confectioners' sugar; process to combine. Transfer mixture to a bowl and stir in chopped chocolate and orange peel. Refrigerate in an airtight container at least 1 hour and up to 2 days.
• Cut each cake horizontally into 2 layers. Stack on a cardboard cake round or a plate; brush edges with melted chocolate, then pat some of reserved ground pistachios onto chocolate. Separate, then refrigerate in a single layer until set, 10 minutes. Place one cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top. Repeat with remaining filling and cakes, finishing with a cake layer, bottom-side up. Refrigerate at least 1 hour and up to overnight. Sprinkle with confectioners' sugar and remaining reserved ground pistachios.

PISTACHIO CAKE ROLL WITH RICOTTA CREAM AND STRAWBERRIES RECIPE

Steps:

• One 30 cm long cake roll Preheat oven to 180c degrees and line oven pan lightly greased baking paper. Pistachio cake roll: in a mixer with a whipping-attachment put eggs, sugar, salt and vanilla and beat for 3-4 minutes until thick white foam. Add pistachio paste and lemon zest and continue beating until the mixture is uniform. Add in flour, pistachio powder and baking powder and fold into a uniform mixture. Spread the mixture on a baking oven with baking paper in an even layer. Bake for 6-8 minutes, until golden and springy to the touch. Cool completely before filling. Prepare the strawberries: wash and remove the leaves. Keep about 5-6 whole strawberries for decoration. Cut the strawberries into cubes and put in a small bowl. Add in sugar and brandy and stir well. Leave at room temperature for about half an hour to absorb flavors. Ricotta Cream: whip heavy cream, ricotta, vanilla and powdered sugar until you get an airy, stable cream. Fill and roll: spread generous even layer of ricotta cream on the roll. Sprinkle over strawberry cubes (possible with a little syrup, but not too much). Roll tight, sprinkle a little powdered sugar, garnish with ricotta cream, strawberries and a little chopped pistachios. Refrigerate and serve.