Simple Way to Make Quick Chocolate Cake Roll with Pistachio Cream Filling and Frosting
by Maurice Diaz
Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chocolate cake roll with pistachio cream filling and frosting. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chocolate Cake Roll with Pistachio Cream Filling and Frosting is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Chocolate Cake Roll with Pistachio Cream Filling and Frosting is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook chocolate cake roll with pistachio cream filling and frosting using 15 ingredients and 28 steps. Here is how you cook that.
The ingredients needed to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
Prepare For Pistacho Cream Filling and Frosting
Take 2 cups pistachios, salted
Get 2 cups confectioner's sugar, divided use
Take 3 tablespooms butter, salted at room temperature
Take 2 cups heavy cream
Make ready 1/2 teaspoon vanilla extract
Take For Chocolate Cake Roll
Get 1/2 cup cake flour
Make ready 1/3 cup unsweetened coccoa powder
Prepare 3/4 teaspoon baking powder
Prepare 1/4 teaspoon salt
Get 5 large eggs, at room temperature
Make ready 3/4 cup granulated sugar, divided use
Take 1 teaspoon vanilla extract
Prepare confectioner's sugar for dusting
Instructions to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
Make Pistachio Cream Filling
Place pistachios in a large sauce pan, cover with water, bring to a boil and cook 2 minutes. Drain pistachios
Place drained pistachios in a food processor and blend until smooth This will take about 2 minutes, scraping prosessor sides a few times
Add butter and blend until smooth
Add 1 cup of the confectioner's sugar slowly in batches, blending, it will become very smooth
Beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar
Add a few spoon fulls of pistachio puree , beating in careful not to over beat. When cream is thickened fold in remaining pistacho puree to blend. I used natural un colored pistachios so to get the classic green color I added some green food.color
Refrigerate to firm up while making cake
Make Chocolate Cake Roll
Prehest oven to 375. Spray a 15 by 10 inch jelly roll pan with bakers spray. Line pan with parchment p aper and spray paper with bakers spray
In a small bowl whisk together flour, cocoa powder, baking powder and salt
Seperate eggs, place whites in one large bowl and yolks in a seperste large bowl. Beat the egg whites intil foamy, gradually add 1/4 cup of the sugar and beat untuil stiff peaks form
Beat egg yolks, remaining sugar and vanilla until light and creamy, stir in flour/ cocoa mixture
Fold 1/3 cup egg white mixture into yolks, then fold temaining
Spread batter evenly in prepared pan. Bake 12 to 15 minutes until a toothpick comes out just clean
Cool 2 minutes on a wire rack. Meanwhile dust a clean kitchen towel with confectioner's sugar. Run a small knife around cake edges to loosten and invert cake onto towel
Carefully peel off parchment paper
Roll cake up in towel in long cylinder, cool on rack
Fill and Frost Cake
Unroll cake and spread with some pistachio cream
Roll cake up using towel to help tightly roll. Place seam side down on a platter and frost with remaing pistacho cream, garnish with pistachios. Refrigerate at least 2 hours before slicing. Serve with whipped cream
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