The color is suitable for summer. The green and refreshing pistachio jam cake body is matched with the pink raspberry cream filling. It is fragrant, soft, sour and sweet. It is a cake roll with good looks and connotation.

Ingredients

Cake roll (28×28×3cm gold plate)

5 eggs (large eggs over 60 grams, 180 grams of egg whites, 90 grams of egg yolks)

40 grams of milk

45 grams of corn oil

30 grams of pistachio jam (Zhengrong)

50 grams of fine sugar

50 grams of low-gluten flour

3 grams of lemon juice

Raspberry jam (finished product is about 70 grams)

100 grams of raspberries

30 grams of fine sugar

3 grams of lemon juice

Filling: raspberry Chantilly cream

250 grams of whipped cream

0-10 grams of fine sugar

50 grams of raspberry jam

Decoration: pistachio Chantilly cream

50 grams of whipped cream

3 grams of fine sugar

10 grams of pistachio jam

Decoration

8 raspberries

8 pepperwood leaves

A small amount of powdered sugar

First, make raspberry jam (the picture is 2.5 times the amount of the recipe):

Step 1

Crush the raspberries, add them to a small non-stick milk pan, add sugar, boil over medium-high heat until boiling, then continue to boil over medium-low heat, stirring constantly to prevent sticking to the pan.

When the jam becomes thick and can be hung with a spatula, the temperature is about 110 degrees, add lemon juice and stir evenly, then turn off the heat.

Put it into a sealed jar while it is hot, turn it upside down and let it cool.

The finished recipe is about 70 grams.

If you don't like the taste of seeded jam, sift it after boiling, when the pulp is all crushed but not thickened.

Step 2

Separate the egg white and egg yolk. Make sure the egg white bowl is clean and free of water and oil, and don't mix in a little bit of egg yolk, otherwise it will not be whipped.

Separated egg yolks are sealed for later use, and egg whites are sealed and put in the refrigerator or freezer for later use.

Step 3

Add pistachio paste to corn oil

Step 4

Stir evenly with egg beater

Step 5

Add milk

Step 6

Stir until fully emulsified

Step 7

Sieve and add low-gluten flour

Step 8

Stir in "Z" shape until there is no dry powder

Step 9

Add egg yolk

Step 10

Stir in "Z" shape until thick and smooth, and drip for 2-3 seconds without disappearing lines. Seal and set aside.

Step 11

Take out egg white from refrigerator and add lemon juice.

Which egg whites can be beaten with sugar in three times:

When big bubbles appear, add sugar for the first time

When the bubbles become smaller and finer, add sugar for the second time

When lines appear, add sugar for the third time

Step 12

The whole beating process starts with high speed 5, then medium and low speed after lines appear, and finally 1st speed to sort out a few circles of bubbles and beat until wet foam.

At this time, the meringue will be in a big hook or state when it is lifted up

Step 13

The video shows the state of the egg white

Step 14

Next, mix the egg yolk paste and meringue

Step 15

Put 1/3 of the meringue in the egg yolk paste bowl

Step 16

Use the egg whisk to stir evenly, don't make circles, it's easy to defoam

Step 17

Pour it back into the meringue bowl after mixing well

Step 18

Use a spatula to stir evenly, ?also don't make circles, use the stirring technique.

Step 19

Pour into a baking tray covered with oilcloth 30cm away from the countertop and shake it flat. Lightly shake it 2 times to shake out the big bubbles.

Step 20

Put it in the preheated oven, 180 degrees for upper and lower fire, bake for 20-22 minutes.

Or 170 degrees for upper and lower fire, bake for 25 minutes.

Bake for 30 minutes at 150 degrees for upper and lower fire.

It depends on the situation of your own oven and your habit of baking cake rolls.

Step 21

It will be cooked in a while after you smell the fragrance. It will be hot immediately after it comes out of the oven.

Step 22

(Don't burn your hands) Lift the oilcloth to remove the mold and peel off the surroundings.

Step 23

Put a piece of oil paper on the surface, turn it over, and slowly peel off the oilcloth on the back, which is the towel surface.

2 Cut the side at a 45-degree angle and don't cut it off.

Step 24

When the cake roll is warm, turn it over again, with the towel facing down, roll it up from the cut side, and shape it slightly.

Don't roll it too tightly. You can roll a thick rolling pin inside to support it, because you will have to open it and apply the sandwich cream later.

Step 25

Whip the whipped cream (I didn't add sugar), whip it until 60% has textures.

Turn on the air conditioner and whip it at 24 degrees in summer. The egg bowl and egg beater have been frozen in advance. Or put an ice bag on the bottom to whip it.

You can't beat the whipped cream at a high temperature of 30 degrees, otherwise it won't whip up.

Step 26

Add raspberry jam

Step 27

Beat until 90% done

Step 28

Gently unfold the cake roll, and pile the whipped cream on the side close to the body, smooth it out, and form a small hill.

Step 29

Roll it up again, roll it into an O shape, and tighten it.

Put it in the refrigerator to set for more than 30 minutes.

Step 30

After setting, cut off the irregular parts at both ends.

Step 31

Prepare for the topping:

Whip the whipped cream to 5-6% and have textures, add pistachio paste, and beat it to 70%.

I forgot when I made it, and I added it directly, and it can be whipped.

Step 32

Use a spatula to spread the whipped cream on the surface of the cake roll, and spread the texture by the way.

Measure the size and divide it into 8-10 pieces.

Heat the bread knife on the fire, and cut the cake roll in half while it is warm, without cutting it off. Cut vertically, don't pull it back and forth.

Step 33

Leave some whipped cream and put it in a piping bag for decoration.

Squeeze some whipped cream on the bottom of the raspberry and stick it on the cake

Lay out the pepper wood and sift a small amount of powdered sugar.

Complete

The color is suitable for summer, the green and fresh pistachio jam cake body is matched with the pink and tender raspberry cream sandwich, which is fragrant, soft, sour and sweet. It is a cake roll with good looks and connotation. Thank you everyone

(Images from the internet)