Un impresionante y delicioso pastel de brazo de gitano de pistacho y frambuesa con un esponjoso glaseado de crema batida. Este increíble pastel está hecho con un bizcocho de pistacho con sabor a nuez, relleno de frambuesa triturada y un ligero glaseado de crema batida estabilizado con queso crema. Cada bocado está repleto de frambuesas afrutadas y pistachos crujientes. ¡Disfruta de este exquisito pastel para cualquier ocasión especial!  

Mira mi tutorial de pastel de rollo suizo de pistacho

Mira mi videotutorial de pastel de pistacho y frambuesa en YouTube para obtener instrucciones paso a paso. Además, ¡mira cómo preparo el rollo de pastel y obtén más detalles! ¿Quieres estar al tanto de las últimas recetas?

Ingredientes para el pastel de frambuesa y pistacho

¡Me encanta la simplicidad de este elegante rollo de pastel! Está hecho con ingredientes básicos que seguro tienes en la despensa. Aquí tienes algunos de los ingredientes principales que necesitarás; puedes encontrar la lista completa en la receta imprimible a continuación.

• Huevos: Recomiendo usar huevos a temperatura ambiente para hacer el bizcocho. Se batirán más rápido y quedarán más ligeros y esponjosos.
• Harina para todo uso: este es el mejor tipo de harina para utilizar en esta receta.
• Pistachos : tanto los pistachos sin sal como los salados funcionarán muy bien para esta receta.
• Frambuesas: me gusta usar frambuesas frescas para este pastel suizo, pero las bayas congeladas y descongeladas también funcionarán bien.
• Queso crema: para preparar el glaseado de crema batida. También puedes sustituir el queso crema por mascarpone; solo no lo ablandes antes de usarlo.
• Crema espesa : ¡asegúrese de que la crema esté muy fría para que se bata bien!

Suministros y herramientas para la receta

¿Necesitas materiales o herramientas para hacer este pastel en casa? Puedes conseguirlos aquí, en Amazon, usando mis enlaces de afiliado. Usar estos enlaces no te costará nada adicional y yo ganaré una comisión.

Making the Pistachio Sponge Cake

Sponge cakes are the best type of cake recipe to use for Swiss roll cakes. This dry and flexible cake will roll easily and not break as easily as other types of cakes. Here’s how I make my pistachio sponge cake for this cake roll.

1. Start by preheating the oven to 350F/177C. Spray the sides of a large, 13×18-inch sheet pan with baking spray, then line the bottom with parchment paper.
2. Place the shelled pistachios into a food processor, then pulse the nuts until they are coarsely ground. Set aside.
3. Place the eggs, sugar, and vanilla into a stand mixer bowl  and whisk on high speed for 7 to 9 minutes, until the eggs are thick, fluffy and voluminous. In a separate bowl, combine the flour and baking powder.
4. Sift the flour into the whisked eggs in 3 batches, folding gently but thoroughly after each addition. Measure out 1 cup of ground pistachios and fold those in gently.

Baking & Rolling a Swiss Roll Cake

Make sure you preheat your oven for at least 15 minutes prior to making the cake. The sponge cake should be baked immediately so that the eggs don’t lose their volume!

1. Spread the cake batter into the prepared sheet pan, leveling the batter gently with an offset spatula.
2. Bake the cake at 350F/177C for 18 to 21 minutes, until the top is lightly browned and the cake is set. While the cake is baking, prepare everything for rolling the cake.
3. The sponge cake needs to be rolls immediately after baking! Remove it from the oven, run a knife along the edges to loosen the cake from the pan, then sprinkle a light dusting of powdered sugar over the top.
4. Place a clean tea towel or kitchen towel over the cake, place a wire rack over the top, then invert the cake onto your work surface. Lift off the pan and peel away the parchment paper.
5. Place the peeled paper back onto the cake, then gently and loosely roll the cake up, starting with the short end.
6. Allow the cake to cool completely before assembling it!

Easy Whipped Cream Frosting

I absolutely LOVE the frosting for this pistachio raspberry cake! It’s light, fluffy, delicious and super easy to make! You can prepare this frosting while the cake is baking and cooling, just keep it refrigerated so it doesn’t soften.

1. Place the slightly softened cream cheese into a mixer bowl with a flat beater attached. Beat it for 4 to 5 minutes, scrapping down the sides of the mixing bowl occasionally, until the cream cheese is smooth.
2. Add in the chilled heavy cream, vanilla, and powdered sugar. Switch to a whisk attachment and mix for about 1 minute.
3. Stop to scrape down the sides of the mixing bowl, then continue to whisk on medium-high speed until stiff peaks form, about 4 to 5 minutes. Keep the frosting chilled until ready to use.

Making the Raspberry Filling

To keep things super simple, I fill this pistachio Swiss roll cake with crushed raspberries. Simply place the raspberries and sugar into a flatter bowl, grab a fork, and mash the berries into a puree. You can leave the sugar out for a tarter flavor.

How to Make Pistachio Raspberry Swiss Roll Cake

Assembling a Swiss roll cake is a breeze, just make sure to follow these instructions! Here’s how I put this cake together:

1. Once the pistachio sponge cake is completely cooled, very gently unroll it on a wire rack. Spread the crushed raspberries over the sponge cake, making sure to get the edges, too.
2. Next, add a few cups of the prepared whipped cream frosting. Don’t overfill the cake, as this can cause it to split and crack! Spread the frosting evenly to the edges with an offset spatula.
3. Sprinkle a few handfuls of the remaining ground pistachios over the frosting.
4. Gently begin to roll the cake back up, the same way it was roll initially. Watch my video tutorial to see how it’s done! Roll the cake off the wire rack and onto a flat platter/tray.

Garnishing the Cake

Once the cake is rolled, grab an offset spatula and frost the outside of the Swiss roll cake with a generous amount of the whipped cream frosting. Sprinkle more of the ground pistachios on the outside to garnish the cake.

Next, transfer any remaining frosting into a pastry bag; I used Ateco tip #847. Pipe dollops of the whipped cream over the top, then garnish with fresh raspberries and mint leaves.

Serving Suggestions

Before enjoying this delicious pistachio raspberry Swiss roll cake, I recommend letting it chill in the refrigerator overnight, or for at least 12 hours. This will allow the berries and the whipped cream to further soften the dry sponge cake, making the cake even better!

Use a sharp, serrated knife to slice the cake roll into 1-inch-thick slices. For more raspberry flavor, add a small handful of berries onto each serving.

More Recipes!

Enjoyed this impressive and delicious cake roll?! Make sure to check out some of my other recipes you’re sure to enjoy!

• Brazo de Gitano de Chocolate y Frambuesa: un pastel rico y exquisito con bizcocho de chocolate, licor de frambuesa y crema batida.
• Brazo de Gitano de Fresa: ¡mi favorito! Este sencillo pastel de fresa es súper ligero, esponjoso y afrutado. Perfecto para cualquier ocasión.
• Brazo de Gitano de Mango: un pastel de mango ligero y afrutado hecho con bizcocho de vainilla, puré de mango y glaseado de mascarpone.
• Rollo de Pastel de Nutella y Fresa: otro rollo de pastel rico e impresionante, hecho con bizcocho de chocolate, glaseado de Nutella y cubierto con fresas frescas.
• Rollo de Pastel de Plátano y Crema: si te encanta el pan de plátano, te encantará este pastel de plátano con nueces pecanas y glaseado de queso crema.