Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chocolate cake roll with pistachio cream filling and frosting. It is one of my favorites food recipes. This time, I’m gonna 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 favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Chocolate Cake Roll with Pistachio Cream Filling and Frosting is something that I’ve loved my whole life. They’re nice and they look fantastic.
This layered Chocolate Pistachio Cake will turn heads! Rich decadent chocolate cake slathered in light, creamy pistachio frosting. Currently, the windows are open and the sun is filling the office as I work. Oh, how I've missed these gorgeous days.
To get started 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:
- Make ready For Pistacho Cream Filling and Frosting
- Prepare 2 cups pistachios, salted
- Take 2 cups confectioner's sugar, divided use
- Take 3 tablespooms butter, salted at room temperature
- Prepare 2 cups heavy cream
- Get 1/2 teaspoon vanilla extract
- Make ready For Chocolate Cake Roll
- Prepare 1/2 cup cake flour
- Make ready 1/3 cup unsweetened coccoa powder
- Get 3/4 teaspoon baking powder
- Prepare 1/4 teaspoon salt
- Prepare 5 large eggs, at room temperature
- Make ready 3/4 cup granulated sugar, divided use
- Make ready 1 teaspoon vanilla extract
- Prepare confectioner's sugar for dusting
Store in an airtight container at. This cake roll required more testing than usual because I was SO torn between using butter vs oil Filled with vanilla whipped cream. Ok, let's see it some Creamed butter wasn't ideal because when mixed with cocoa powder, the cake tasted awfully dry. This traditional Chocolate Roll recipe (a.k.a. "Chocolate Swiss Roll") is easy to customize with your favorite filling — traditional cream cheese Let the cake cool for a few hours until it is completely room-temp. (If you try to unroll and fill it while it's still warm, the filling will likely melt and ooze out.) PISTACHIO FROSTING.
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
Ok, let's see it some Creamed butter wasn't ideal because when mixed with cocoa powder, the cake tasted awfully dry. This traditional Chocolate Roll recipe (a.k.a. "Chocolate Swiss Roll") is easy to customize with your favorite filling — traditional cream cheese Let the cake cool for a few hours until it is completely room-temp. (If you try to unroll and fill it while it's still warm, the filling will likely melt and ooze out.) PISTACHIO FROSTING. This frosting is still not my favorite, just because I don't like any frosting with butter, but for you that love White chocolate, you will defiantly love this recipe. I made my roll cake based on the little Debbie swiss rolls, but used real ingredients, made the frosting extra rich with dark chocolate and topped the whole thing with Spread your cake roll with the frosting and spread it all around to cover. This decadent and sinfully good molten chocolate cake (aka - chocolate lava cake) will have you doing the happy dance.
So that is going to wrap this up for this exceptional food chocolate cake roll with pistachio cream filling and frosting recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
