Raspberry and pistachio log cake

Recipe by: Magimix

Preparation : 30 min

Cooking : 12 min

Total time : 12 h 42

Rest : 12 h

Accessories :

8 people

4 eggs

1 pinch of salt

50 g of pistachios

80 g of icing sugar

125 g of sugar

125 g of plain flour

1 sachet of vanilla sugar

50 ml of syrup

500 g of mascarpone

250 g of raspberries

Associated products

BLENDER POWER 4

BLENDER POWER 3

BLENDER POWER 5XL

RECIPE STEPS

1Separate the egg yolks from the whites. In the metal bowl, mix the pistachios with 5 g of powdered sugar by running the program. Wipe the bowl so that it is as clean and dry as possible.

4 eggs
50 g of pistachios
5 g of icing sugar

Expert | 00:30 / 14 / __°C

2Whisk the egg whites with a mixer after adding a pinch of salt and running the program (remove the lid cap to incorporate air). Once the egg whites are whipped until stiff, set them aside in a metal bowl.

4 eggs
1 pinch of salt

Beaten egg whites | 07:00 / 7 / __°C

3Add the yolks with the sugar and whiten by running the program.

4 eggs
125 g of sugar

Beaten egg whites | 03:00 / 7 / __°C

4Add the sifted flour, 1 packet of vanilla sugar then 1/3 of the whipped egg whites. Gently mix everything together and run the program.

125 g of plain flour
1 sachet of vanilla sugar

Expert | 02:00 / 3 / __°C

5Add the rest of the egg whites and mix for an additional 2 minutes. Pour the cream onto a tray lined with parchment paper, smooth everything out with a spatula. Bake for 12 minutes at 200°C. Turn the biscuit onto a damp cloth at the end of cooking. Roll it up on itself and set it aside.

Expert | 02:00 / 3 / __°C

6In the metal bowl, still fitted with the whisk, add the mascarpone and icing sugar and run the program. Using a brush, spread the syrup on the biscuit. Spread the cream on the biscuit, sprinkle with pistachios and distribute a few fresh raspberries.

50 g of pistachios
75 g of icing sugar
500 g of mascarpone
250 g of raspberries
50 ml of syrup

Beaten egg whites | 01:00 / 3 / __°C

7Roll the log gently but tightly. Wrap the log firmly so that it holds its shape. Reserve it for at least 1 night in the fridge. Sprinkle with powdered sugar when serving, decorating with a few pieces of pistachios and raspberries.