Time: 2 ore
Difficulty: Facile

Ingredients for 8 people
For the sponge cake
4 eggs
150 g of sugar
120 g Special for yeast cakes Molino dalla Giovanna
3 g Yeast for gluten-free desserts
the peel of an untreated lemon or vanilla bean
a pinch of salt up
Fine butter and rice flour for the mould
For the pistachio cream
440 g of milk
60 g of fresh cream  
3 yolks of egg
90 g of sugar
30 g of gluten-free maize starch 
200 g Fresh cream
20 g gluten-free icing sugar 
1 berry of vanilla bourbon
Gluten-free powdered sugar 
For the chocolate icing
250 g chocolate 72% gluten-free 
20 g maize seed oil
50 g almond fillets
50 g of sugar granules

Procedure

Shell the eggs in a pan with the sugar, put them on the fire to heat, without exceeding the temperature of 40-43°C (help yourself with a temperature probe or keep the pot for 15 seconds on a low flame on the fire); remove from the fire and add the
vanilla berry engraved centrally with a knife to extract the pulp; mount the mixture in a bowl with some electric whips until it is foamy.
At this point add the rice flour, the starch, the baking soda and the yeast that you have premixed before in a bowl to the egg mixture, incorporate 1 spoon at a time with a spatula and proceed with rotating movements from the bottom to the top. Transfer the dough into a tray lined with baking paper and bake in the hot oven at 200°C for 10/12 minutes; at the end, bake and flip the sponge cake on a cutting board, Put a damp cloth on it and roll the sponge cake into the cloth.

Prepare the chantilly cream:
Heat the milk and cream in a pot with half a vanilla berry and its seeds; beat in a bowl, with the whisk the egg yolks and sugar then add the corn starch. With a clamp, remove the berry and pour the milk heated on the mixture flush, mixing with the whisk.
Bring the mixture back to the fire and stir continuously until the cream thickens. Transfer the custard cream into a bowl, add the pistachio paste and let it cool by storing it with a sheet of film in contact.
Pour the cold cream from the fridge into a mutt along with the sugar and with some whips start to whip until it is very firm, store in the fridge for at least 30 minutes before using.
At this point both cream and cream will be cold, add both and mix everything with whisk stirring continuously and reduce everything to a smooth and compact cream.
Create a water bath with two pots, put to melt the chocolate and it will be smooth and shiny add the oil and remove the two pots from the fire.

For decoration and filling
Take the sponge cake roll, roll it out on a cutting board and cut it in half horizontally, create small rectangles and fill them with the chantilly cream