Pistachio roulade recipe

Pistachio roulade🍰

Ingredients:

* Egg whites - 5 pieces
* Sugar - 235 g (can be replaced with powdered sugar)
* Pistachio flour - 100 g
* Corn starch - 1 tbsp. l
. * Salt - a pinch

* Cream (33-36%) - 250 gr.
* Powdered sugar - 4 tbsp. l
. * Cottage cheese - 150 gr.
* Berries - optional

Instructions:
1. Preheat the oven to 160 degrees.
2. In a clean bowl (it is very important that the bowl is dry, not wet), whisk the whites until peaks form.
3. Gradually add sugar until a light and fluffy mass is obtained.
4. Add corn starch and whisk for another 1-2 minutes. Meringue should keep its shape well when you turn it over.
5. Add pistachio flour to the dough and mix with a spatula until a smooth mass is obtained.
6. Spread the dough on a baking sheet lined with parchment paper, spread evenly over the surface.
7. Bake the roll in the oven for 20-25 minutes in the top-bottom + convection mode. If there is no convection, then cook for 30-35 minutes.
8. Remove the roll from the oven and leave to cool for 15-20 minutes.
9. After we put parchment paper on top, slowly turn it over and remove the paper.
10. For the cream, whisk the heavy cream with powdered sugar and cottage cheese to a fluffy stable cream.
11. Apply evenly to the surface of the cooled roll.
12. Sprinkle the surface with berries.
13. Carefully roll up the roll, starting from the short side, removing the fabric as you roll up.
14. Put the roll on a plate, garnish with pistachios and berries on top and serve.
15. Put the roll in the refrigerator for an hour so that the cream freezes a little and the roll is soaked. It is not necessary to store it for a long time.

Your delicious pistachio roll is ready to serve!

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