Pistachio, Meringue and Prune Mascarpone Cake by Chef Gerald Hirigoyen

Batter Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Serves 8-10 80-100
Sugar, granulated¹ 125 g 1250 g 23.15 % 100.00 %
Sugar, granulated² 15 g 150 g 2.78 % 12.00 %
Egg, yolks 85 g 850 g 15.74 % 68.00 % 85 g is equal to the yolk of 5 large eggs
Flour, All-purpose 125 g 1250 g 23.15 % 100.00 %
Egg, whites 130 g 1300 g 24.07 % 104.00 % 130 g is equal to the whites of 4 large eggs
Butter, unsalted 60 g 600 g 11.11 % 48.00 % Melted, plus extra for brushing the pan
Sugar, powdered As needed As needed
Total 540 g 5400 g 100.00 % 432.00 %

Filling Metric Grams (Original) Metric High-Volume Yield % Comments
Yield Filling for one cake Filling for ten cakes
Prune, paste 200 g 2000 g 37.74 %
Cheese, mascarpone 200 g 2000 g 37.74 %
Brandy, Armagnac 70 g 700 g 13.21 %
Cream, heavy 60 g 600 g 11.32 %
Total 530 g 5300 g 100.00 %


Preheat an oven to 175 ⁰C. Combine the sugar¹ and egg yolks in a large mixing bowl and whip together until the consistency becomes frothy and slightly paler yellow in color. Whisk in the flour and stir continually until it is completely incorporated into the mixture. Line a half-sheet pan with parchment paper, then butter and flour the bottom and sides, including the paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg whites until stiff peaks begin to form. Add sugar² and mix until the batter reaches a soft meringue consistency. Using a large whisk, carefully fold the egg white meringue into the egg yolk mixture, little by little until it is fully incorporated. Scrape the sides and bottom of the bowl with a large bowl scraper. Add the melted butter and continue folding the mixture together with a large rubber scraper. Transfer the mixture to the prepared sheet pan and spread the batter out evenly to cover the entire pan. Smooth the surface. Shake powdered sugar all over the top and bake in the preheated oven for 10-12 minutes, or just until set, but still soft. Set aside to cool to room temperature.
Gently peel the cake apart from the parchment and lay it on a straight surface. Trim the edges with a knife to form a rectangular shape. Straighten the surface if needed. Set aside.
Combine prune paste and mascarpone in a large mixing bowl until ingredients are evenly incorporated. Steadily fold in the cream and Armagnac until the mixture appears to be uniform in color and consistency. Set aside.
Spread the filling evenly on top of the sponge cake. Neatly and evenly, roll the cake and the filling into a lengthwise roll, taking care that none of the filling extrudes from the cake. Very carefully transfer the roll to a clean sheet of parchment and roll it up tightly. Firmly cover the roll with plastic wrap and refrigerate for a minimum of 2-3 hours, before slicing and serving.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!