Hi, I am Jane. Today, I will show you a way to make chocolate cake roll with pistachio cream filling and frosting recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look 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 popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chocolate Cake Roll with Pistachio Cream Filling and Frosting is something that I have loved my whole life. They are fine and they look wonderful.
To be with this particular recipe, we must first prepare a few components. You can have chocolate cake roll with pistachio cream filling and frosting using 15 ingredients and 28 steps. Here is how you cook it.
The ingredients needed to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
- Take For Pistacho Cream Filling and Frosting
- Get 2 cups pistachios, salted
- Take 2 cups confectioner’s sugar, divided use
- Get 3 tablespooms butter, salted at room temperature
- Take 2 cups heavy cream
- Get 1/2 teaspoon vanilla extract
- Take For Chocolate Cake Roll
- Take 1/2 cup cake flour
- Prepare 1/3 cup unsweetened coccoa powder
- Get 3/4 teaspoon baking powder
- Take 1/4 teaspoon salt
- Get 5 large eggs, at room temperature
- Get 3/4 cup granulated sugar, divided use
- Make ready 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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