Cake with orange cream bimby method
13 recipes
Roll To Pistachio Cream
ingredients
servings
8
White sugar
60 grams
Cornflour
30 grams
Type 00 wheat flour
30 grams
Eggs
2 unit
Vanilla flavour
1 unit
Vanilla flavour
2 unit
Fresh cream
200 grams
Pistachio grain
to taste
Pistachio milk
50 mL
Pistachios, unsalted
30 grams
Desserts from Italy
Roll To Pistachio Cream
Roll To Pistachio Cream
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A roll for pistachio lovers with fresh and delicate taste.
preparation
step 1
First, prepare the cookie dough. Mount the eggs with the sugar until you get a swollen and foamy compound. Combine gently so as not to disassemble flour, maize and vanillin.
step 2
Place the mixture on a 35 x 24 cm (35 x 24 cm) coated paper baking tray and cook in a preheated oven at 200 ° for 7 minutes.
step 3
Bake it immediately, cover it with a sheet of oven paper and roll the cake. Cool and roll in a canvas.
step 4
Finely grind the pistachios. Mount the cream and gently incorporate the pistachio flour to make it unmounted.
step 5
Gently unscrew the cookie paste to prevent it from breaking and use a silicone brush to wet the entire surface with pistachio milk.
step 6
. Distribute evenly a piece of cream to the pistachio and roll. Place the roll in a tray and cover it with the remaining cream, then add a little bit to the final decoration.
step 7
Smear it with the silicone felt felt in the milk of pistachios. Distribute the pistachio grain on the entire roll and complete with a few creams of advanced cream.
