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Pistachio and jam roll

Raspberries Fruit Preserves 370g

27/01/2025

4-6
10 min
-
0 min
€
Easy

Les Ingrédients

1 jar of raspberry fruit preserves 370g or other...

6 eggs

6 tablespoons of sugar

6 tablespoons of flour

1 packet of baking powder

1 pinch of salt

Pistachio paste (or pistachio flavouring and green food colouring)

A little bit of icing sugar

Preparation

  • 1.

    Preheat the oven to 180°C and start by separating the egg whites from the yolks.
    Beat the yolks with the sugar until pale and add a heaped tablespoon of pistachio paste.
     
    Beat the egg whites with a pinch of salt until stiff and add half of the whites to the yolks. Then add the flour and baking powder and finish by folding in the rest of the whites.

  • 2.

    Spread the roll out on a buttered and floured baking tray. Then place the roll in the oven (keep an eye on it and prick it to check it is cooked). 
     
    When you take it out of the oven, turn it out onto a clean tea towel and roll it up lengthwise. Wait for it to cool, then unroll it carefully.
     
    Spread the BEYER jam and roll it up again. Then cut off the ends (for aesthetic reasons) and sprinkle with icing sugar.
     
    The pistachio and jam roll is ready!
    Thanks to Les Douceurs de Sandra for the recipe.
     
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