Apricot Cake Roll with Pistachios

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Apricot Cake Roll with Pistachios
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Health Score:
4,4 / 10
1 hr 45 min.
ready in 3 h. 45 min.
Ready in


For the cookie base
125 grams Pastry flour
60 grams cold butter
1 pinch salt
1 Tbsp sugar
1 egg yolk
For the cake roll
3 eggs
150 grams sugar
100 grams Pastry flour
50 grams cornstarch
1 tsp Baking powder
250 grams Apricot jam
For the pistachio cream
3 sheets gelatin
50 grams ground Pistachio
250 grams Whipped cream
40 grams powdered sugar
3 Tbsps white Rum
100 grams Greek yogurt
To garnish
600 grams Apricot
50 grams Apricot jam
1 Tbsp chopped Pistachio
How healthy are the main ingredients?
ApricotWhipped creamsugarPistachiosugarPistachio

Preparation steps


For the cookie base: Mound the flour on the table. Mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces. Place butter in the well. Add the egg and approximately 50 ml (approximately 3 tablespoons) of lukewarm water. Chop with a knife to combine and knead by hand to incorporate into a smooth dough. Form into a ball and wrap in plastic wrap. Chill for 30 minutes.


Roll the dough out thinly. Cut out a 20 cm (approximately 8 inches) circle. Place the dough on a parchment lined baking pan. Prick with a fork several times and bake in a preheated oven at 200°C (approximately 400°F) for 12-15 minutes.


For the cake roll: Separate the eggs. Beat the egg whites until stiff with half the sugar. Beat the egg yolks with 5-6 tablespoons of hot water with the remaining sugar until fluffy. Fold the whites into the yolks. Mix the flour with the cornstarch and baking powder. Fold into the eggs. Fold until smooth. Spread the mixture evenly on a parchment lined baking pan. Bake in a preheated oven at 180°C (approximately 350°F) for 10-12 minutes. Turn out the dough onto a damp tea towel and remove the parchment paper.


Heat the apricot jam and press through a sieve. Brush the cookie base with a little bit of the jam. Set aside about 1 tablespoon of jam. Spread the rest of the jam on the cake roll. 


Cut the cake roll into 3 1/2 cm (approximately 1 1/3 inch) wide strips. Roll one strip with the apricot on the inside.


Place the rolled cake strip in the middle of the cookie base.


Wrap the remaining strips around the center until it reaches the edge of the cookie base. Brush the outside with the remaining jam.


For the pistachio cream: Soak the gelatin cold water until soft, about 10 minutes. Whip the cream until stiff with the powdered sugar. Fold in the pistachios. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat with the rum. Stir in the yogurt. Fold the yogurt into the pistachio cream. Spread the cream on the top of the cake. Chill for 1-2 hours.


To garnish: Blanch the apricots for about 1 minute in boiling water. Remove the skin. Halve the apricots and remove the pit. Place on top of the pistachio cream. Heat the apricot jam and press through a sieve. Brush over the apricots. Sprinkle with chopped pistachios.