To prepare the base of the Pistachio Cream Roll: beat eggs, sugar and the six tablespoons of lukewarm water with a whisk until frothy.
While continuing to whisk, add vanillin, lemon zest, the flours, and baking powder.
Pour the mixture into a 40 cm mould lined with baking paper, place in the oven for about 10 minutes at 180°.
Take the biscuit dough out of the oven, place it in a clean, wet tea towel, roll it up and let it rest for a few minutes.
In the meantime, open the packet of pistachio cream (setting a few spoonfuls aside), open the roll, spread the cream over the entire surface and roll it up again, this time without the cloth.
Place it on a tray, spread the cream you had set aside, and finally the pistachio flour. Taste it and you will not stop!!!
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