4 eggs, separated
1 cup sugar
2 tablespoons butter, softened
1 1/4 cups flour
1 teaspoon salt
Grated zest of one large lemon
Pistachio Cream Filling:
2 1/2 ounces natural pistachios
1 cup sugar
1/2 cup flour
4 egg yolks
2 cups milk
1 cup whipping cream
1 tablespoon Alkermes liqueur (optional)
2 tablespoons sugar
1 1/2 cups amarena cherries, pureed
For the cake, pre-heat the oven to 350ºF. Butter a jellyroll pan and
set aside. Dust a clean kitchen towel with confectioners' sugar and
Beat the egg yolks with the sugar in a large bowl until light and
fluffy, then beat in the butter. Set aside.
In another bowl, whip the egg whites until soft peaks form. Sift the
flour, baking powder and salt together. Sprinkle the flour mixture a
little at a time over the egg whites and gently fold them in with a
Fold the egg white batter into the egg yolk batter, along with the
Spread the batter on the jellyroll pan and bake for 10-15 minutes or
just until the top and edges are nicely browned and the cake springs
back when touched with your finger.
Turn the pan over onto the towel lightly dusted with confectioners'
sugar. Starting at the short end of the cake, roll it up gently in
the towel and let cool.
For the pistachio cream filling, grind the nuts and 1/2 cup of the
sugar until powdery in a food processor or with a mortar and pestle.
In a saucepan off the heat, beat the egg yolks with the remaining
sugar until the mixture is lemon colored; then beat in the flour.
Slowly stir in the milk. Cook the mixture over medium high heat until
it thickens and coats the back of a spoon. Remove the mixture from
the heat, and stir in the pistachio and sugar mixture.
Transfer the pistachio cream to a bowl and cover the top with a piece
of buttered wax paper. Refrigerate for at least one hour.
Line a 2-quart bowl with plastic wrap, allowing excess to hang over
the edges of the bowl.
Unroll the cake and spread it with the amarena cherry filling; then
carefully spread a thin layer of the pistachio cream over the cherry
filling. Reroll the cake, wrap it in plastic wrap and refrigerate for
Using a serrated knife, cut the cake into 1/2-inch slices. Place a
few slices in the bottom of the bowl and cover with a layer of pastry
cream. Add another layer of cake, positioning the layers against the
inside walls of the bowl and add more pastry cream. Be sure to put a
few pieces of cake in the center as you layer filling and cake. The
top layer should be cake. Fold the overhanging plastic wrap over the
cake and refrigerate until ready to serve.
In a bowl, whip the cream with the Alkermes and the sugar until
Turn the bowl over to unmold the cake onto a decorative serving dish.
Remove the plastic wrap and discard.
Fit a large pastry bag with a #2 star tip. Fill the bag with the
whipped cream and pipe a decorative border around the base of the
cake and at the top if desired. Cut into wedges to serve.