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Persian Cardamom & Rose Roulette by Chef Nadia Deljou of Delle Dining

#FarhangFlavor: Episode 24: CHEF NADIA DELJOU - PERSIAN CARDAMOM & ROSE ROULETTE CAKE Farhang Foundation is proud to welcome Atlanta based chef Nadia Deljou to this episode of #FarhangFlavor to showcase one of Iran's classic and most loved dessert cakes, the Persian Roulette! Chef Nadia combines her passion for food, background in music, and infatuation with culture to create immersive, sensory experiences. Delle is a community that engages in the greater context of cuisine and culture through private dining, cuisine-based cooking classes, and their online resource center! Nadia's work intends to elevate peoples' relationships with food, music, and culture. For Chef Nadia, Iranian cuisine is what brings her closer to her culture and family. Iranian food is a beautiful gateway to the flavors, traditions, sounds, and rich history of Iran, a place Nadia feels deeply connected to through its complex cuisine and humble nature. She chose to share her roulette recipe to honor her late grandmother, who baked this delicate treat for her family. It is one way Nadia keeps her memory alive. Visit https://www.delledining.com/ Follow Chef Nadia on Instagram at:   / delledining   Follow Chef Nadia on Facebook at:   / delle-dining-112298096934702   Learn more about #FarhangFlavor by visiting https://www.Farhang.org/Flavor Persian Cardamom & Rose Roulette Serves 8-10 Equipment: Measuring cups and spoons Knife Cutting board Flour sifter Rimmed baking sheet Baking parchment Clean kitchen towel Stand mixer (if using a handheld mixer, you will need: 1 large mixing bowl + 1 chilled large metal/glass mixing bowl) Spatula Offset spatula Wire cooling rack Ingredients: Nonstick cooking spray or butter, for greasing the pan 7 eggs, room temperature ¾ cup + 3 tablespoons granulated sugar, divided 3 teaspoons vanilla, divided ¾ cup + 2 tablespoons sifted all-purpose flour 1 teaspoon ground cardamom 1 ½ pints (6 cups) heavy cream 2 tablespoons confectioners sugar ½ cup pistachios, ground or finely chopp ed, for topping 1 ½ cups strawberries, thinly sliced, for topping Directions: 1. Preheat the oven to 375 degrees. Lightly spray or butter a 13”x18” rimmed baking sheet with nonstick cooking spray and line the bottom with parchment. Lightly spray or butter the parchment, and set aside. Prepare a second sheet of parchment (or kitchen towel) about the same size as the one in the baking sheet, and set aside. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and ¾ cup + 2 tablespoons of sugar on medium speed for 2 minutes. Add 1 teaspoon vanilla, and beat on the highest speed for 4 more minutes, until it has thickened and the color is a light yellow. Reduce the speed to low, and slowly add the flour and ground cardamom, until just mixed. 3. Pour the batter into the baking sheet, making sure to spread it evenly with an offset spatula. 4. Bake until the cake springs back when touched in the middle, and it has started to pull away from the sides, about 14 minutes. 5. Let cool for 2 minutes. Evenly sprinkle the remaining 1 tablespoon sugar over the remaining piece of parchment or towel, then invert the cake onto it. Gently peel off the top parchment, and roll the cake, starting at the long end. Let cool on a wire rack for 30 minutes. This helps to train the cake into the roulade form. 6. While the cake cools, prepare the filling. In the bowl of an electric mixer fitted with the whisk attachment, add the heavy cream and mix on high until it has reached soft peak stage, about 2 ½ minutes. Add 2 teaspoons of vanilla and the confectioners sugar and mix until it has reached stiff peaks, 30 seconds more. Cover and refrigerate until ready to use. 7. Fill the cake: On a clean work surface or large cutting board, unroll the cake, and use an offset spatula to evenly cover with 2-3 cups of whipped cream. Re-roll the cake and refrigerate for 4 hours. Keep the remaining whipped cream tightly covered in the refrigerator for the decoration. 8. Decorate the cake: once completely cooled, take the cake out of the refrigerator and transfer to a cutting board. Completely cover the cake with the remaining whipped cream. Next, sprinkle with ground pistachio, and top with a line of sliced strawberries along the top. 9. Slice into 1 ½” pieces, and serve, with a few extra sprinkles of pistachio if you like. Enjoy!