Preparation Steps

• Preheat your oven to 350°F (177°C). Prepare a 13x18 inch sheet pan with baking spray and line it with parchment paper.
• Pulse shelled pistachios in a food processor until they are coarsely chopped.
• In a large mixing bowl, whisk together eggs, sugar, lemon zest, and vanilla extract until fluffy and pale (about 8-10 minutes).
• In a separate bowl, mix the all-purpose flour and baking powder. Gradually sift this into the egg mixture in three parts, gently folding to maintain fluffiness.
• Fold in the chopped pistachios, ensuring even distribution. Transfer mixture into your prepared pan and smooth it out.
• Bake for 18-21 minutes, or until the cake is set and light golden brown.
• Cool the cake by rolling it up in a clean kitchen towel dusted with powdered sugar. Let it cool completely in this rolled shape.
• Beat the cream cheese until smooth. Gradually add chilled heavy cream, vanilla, and powdered sugar, whisking until stiff peaks form. Fold in pistachio paste.
• Once the cake is fully cooled, unroll it. Spread a layer of raspberry puree followed by the pistachio frosting. Roll it back up and frost the outer layer to finish.
• Sprinkle additional ground pistachios on top for garnish. Chill overnight before slicing.