Ladurée is hands down the best shop for macarons in Paris. The rose flavor is undoubtedly the best (if you like floral dessert flavors), and is the perfect pairing of deeply satisfying chew, light almond cap, and ephemeral rose flavor. Since trying my first rose macaron from Ladurée, I’ve wanted to create something even remotely similar to at least the flavor of that delicately-pink treasure. The rose gold financiers come close, but this pistachio Swiss roll with raspberry rose cream is the closest I’ve come so far. Pistachio and rose is a classic pairing in Persian sweets, and the two create a sublime harmony of earthy green nut and lighter-than-air rose fragrance and flavor in this cake.
The presentation for this cake was also a thrill – after observing countless Instagram cakes of equal- and above-standard visual renown, it was a treat to get to plate this pastel roll cake and top it with heaps of raspberry rose cream in swirls and loops only accomplished through piping, and with gifted rose buds and crushed pistachios. The end result is a crown of floral elegance, a triumph of color blending, and a careful placement of dried yet lovely rose buds. This cake, of course, is an example, as are all recipes, and your creation must stem from your own aesthetic and tasteful goals. If a simple roll cake is all you’re looking for, forego the toppings! If you want to deck out your cake and make a statement at a dinner party or potluck, by all means proceed!
The lovely thing about these kinds of cakes is that the flavor pairings can be quite forgiving. This recipe was entirely an experiment, born from a longing for good French macarons and a desire to explore more pistachio-laden desserts. The inclusion of nearly a cup of pistachio flour (just ground up nuts) lends a tinge of green to the pillowy cake, and the rose water is used in abundance here to be sure the sweetly floral notes are noticeably present. Do what tastes good!
Gluten Free Pistachio Swiss Roll with Raspberry Rose Cream
Equipment
- Cookie sheet
- Parchment paper
Ingredients
For the cake:
- 3/4 Cup ground unsalted pistachios (blitzed in a food processor or Nutribullet
- 3 strands saffron finely chopped
- 2-3 tsp rose water
- 6 large eggs separated into clean large bowls
- 2/3 Cup white sugar
- 1/4 tsp cream of tartar
- 1/4 Cup arrowroot starch
- 1/4 tsp salt
For the filling and topping:
- 2 1/2 Cups heavy cream
- 1 1/2 Tbsp rose water
- 1/4 tsp cream of tartar
- 1/4 – 1/3 Cup powdered and sifted freeze dried raspberries blitz up a pack of freeze dried raspberries in a Nutribullet or food processor
- 1/3 Cup powdered sugar
For the optional topping:
- 1/2 Cup Fresh raspberries
- 15 Dried rose buds
- 2 Tbsp Roughly chopped unsalted pistachios
Instructions
- Preheat the oven to 375° Fahrenheit. Prep a cookie sheet or jelly roll pan: grease with butter or spray, line with parchment paper, then grease the paper. Using an electric mixer with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add 1/3 of the sugar and continue beating until stiff peaks form, set aside. In the egg yolk bowl, add the other 1/3 cup of sugar and beat until thicker and lighter, about a minute. Add the pistachio flour, saffron. starch, rose water, and salt and beat. Fold in the egg whites 1/3 at a time until smooth and combined. Pour into prepared pan and spread evenly with a spatula. Bake for 14-16 minutes until spongy to the touch, then remove and let cool slightly.
- When cake has slightly cooled, lift parchment paper and cake out and place on a dampened kitchen towel. Sprinkle with powdered sugar and carefully roll entire cake using parchment paper and towel. Let sit, rolled with the towel inside, until completely cooled.
- While cake is rolled and cooling, make the filling! Using the electric mixer, beat the heavy cream and cream of tartar until soft peaks form. Add the sugar, rose water, and powdered freeze dried raspberries and continue to beat until stiff peaks form. Reserver 1 cup whipped cream in a piping bag for the topping. When cake is cooled, carefully unroll. Use a spatula to spread the remaining whipped cream evenly across the entire cake. Re-roll the cake and wrap in the parchment paper – chill in fridge or freezer for 30 minutes to an hour.
- Remove cake from freezer or fridge and unwrap. Plate the cake and pipe the reserved whipped cream onto the top of the cake. Top whipped cream with raspberries, rose buds, and chopped pistachios (optional). Cake can keep in the fridge or freezer.
Tag @sisterssansgluten on Instagram if you snap a photo of your cake!
Food photography and styling by Amelia Farber
8 Comments
mia
Hi! Do you have this recipe in grams instead of cups? Also – can I skip rose water?
mia
Hi! I dont have any rose water – what is the best substitute for it? Or, can I just skip it – will it make a big difference? I also don’t have any arrowroot starch- would tapioca flour be good to? How much?
Korey
Just made this–my first Swiss roll, and it was a success! So light and beautiful, and easy to do. A huge fan of rose and pistachio (and of Ladurée’s rose and raspberry religieuses), I was happy to stumble across this recipe. Will definitely make it again. Thanks!!
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Tristan
A subtle rose profile reminiscent of Ladurée’s rose (raspberry & lychee-filled) macaron.
Amir S
A must try!
Leslie S
This cake was made at a holiday party i attended. It was one of the most beautiful cakes I’d personally ever seen. The taste was exactly as described, a delicate blend of pistachios and rose. I love pistachios and appreciated that authentic nutty delicate flavor, but I am not a fan of floral rose flavors in my desserts. So I only decrease a star rating because of my personal dislike of floral flavors with desserts. But otherwise a real crowd pleaser with it’s unique blend of sophisticated Parisian flavors.
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