ISPAHAN CAKE ROLL

This is my simpler, lighter take on Pierre Herme’s signature rose, raspberry and lychee yule log known as bûche Ispahan.
 
For the génoise (cake)
2/3 cup sugar
4 eggs, yolks and whites separated
2/3 cup all-purpose flour

For the filling
8 ounces mascarpone
5 ounces fresh raspberries, plus more for garnish
2 tablespoons sugar
1 teaspoon rose water
1 (15-ounce) can lychees in light syrup (or pears in syrup)

For the syrup

Syrup from the can of lychees (or pears)
1 teaspoon rose water
 


 
Preheat the oven to 350 degrees Fahrenheit. Line a 8×10 pan with parchment paper.

Beat the sugar with the egg yolks in a medium mixing bowl until frothy. Gently whisk in the flour. Beat the egg whites to soft peaks and fold them into the egg yolk, sugar and flour mixture. Transfer to the prepared pan and bake for 10 to 15 minutes.

Meanwhile, place the mascarpone, raspberries, sugar, and rose water in the bowl of a food processor and reduce to a purée. Set aside.

When the cake is cooked, unmold it onto a damp towel, remove the parchment paper and roll the cake immediately with the towel. Let it cool that way, about 20 minutes. Place the lychees (or pears) on a cutting board and dice them. Pour the syrup into a small saucepan, add the rose water and heat it over low heat for about 5 minutes. Unroll the cake and remove the towel. Brush the cake lightly with the syrup, spread half of the raspberry mascarpone inside the cake and top with diced lychees (or pears). Gently roll the cake, cover it with raspberry ricotta and cut off the ends. Garnish with raspberries and refrigerate for an hour before serving.
 
Serves 6 to 8