Hi, I am Marie. Today, I’m gonna show you how to prepare chocolate cake roll with pistachio cream filling and frosting recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Cake Roll with Pistachio Cream Filling and Frosting Recipe
Chocolate Cake Roll with Pistachio Cream Filling and Frosting is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chocolate Cake Roll with Pistachio Cream Filling and Frosting is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate cake roll with pistachio cream filling and frosting using 15 ingredients and 28 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
- Make ready For Pistacho Cream Filling and Frosting
- Get 2 cups pistachios, salted
- Get 2 cups confectioner’s sugar, divided use
- Take 3 tablespooms butter, salted at room temperature
- Get 2 cups heavy cream
- Make ready 1/2 teaspoon vanilla extract
- Prepare For Chocolate Cake Roll
- Prepare 1/2 cup cake flour
- Take 1/3 cup unsweetened coccoa powder
- Make ready 3/4 teaspoon baking powder
- Take 1/4 teaspoon salt
- Get 5 large eggs, at room temperature
- Make ready 3/4 cup granulated sugar, divided use
- Get 1 teaspoon vanilla extract
- Make ready confectioner’s sugar for dusting
Steps 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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