Chocolate Cake Roll with Pistachio Cream Filling and Frosting

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chocolate cake roll with pistachio cream filling and frosting. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Chocolate Cake Roll with Pistachio Cream Filling and Frosting. The star of this simple chocolate cake roll is the pistachio filling and frosting. It goes perfect with the light moist cake as it is incredibly silky and creamy, but light and airy as well. Gradually add remaining sugar, beating on high until stiff peaks form.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Chocolate Cake Roll with Pistachio Cream Filling and Frosting is something that I have loved my entire life.

To begin with this particular recipe, we have to 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.

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The ingredients needed to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
  1. Prepare For Pistacho Cream Filling and Frosting
  2. Get 2 cups pistachios, salted
  3. Get 2 cups confectioner's sugar, divided use
  4. Prepare 3 tablespooms butter, salted at room temperature
  5. Make ready 2 cups heavy cream
  6. Prepare 1⁄2 teaspoon vanilla extract
  7. Make ready For Chocolate Cake Roll
  8. Take 1⁄2 cup cake flour
  9. Make ready 1⁄3 cup unsweetened coccoa powder
  10. Take 3⁄4 teaspoon baking powder
  11. Take 1⁄4 teaspoon salt
  12. Take 5 large eggs, at room temperature
  13. Make ready 3⁄4 cup granulated sugar, divided use
  14. Prepare 1 teaspoon vanilla extract
  15. Prepare confectioner's sugar for dusting

Meanwhile, for the frosting: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. In a food processor, grind the pistachios until they become very fine crumbs. Cream the butter until creamy, add the powdered sugar a cup at a time.

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Instructions to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
  1. Make Pistachio Cream Filling
  2. Place pistachios in a large sauce pan, cover with water, bring to a boil and cook 2 minutes. Drain pistachios
  3. Place drained pistachios in a food processor and blend until smooth This will take about 2 minutes, scraping prosessor sides a few times
  4. Add butter and blend until smooth
  5. Add 1 cup of the confectioner's sugar slowly in batches, blending, it will become very smooth
  6. Beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar
  7. 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
  9. Refrigerate to firm up while making cake
  10. Make Chocolate Cake Roll
  11. 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
  12. In a small bowl whisk together flour, cocoa powder, baking powder and salt
  13. 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
  14. Beat egg yolks, remaining sugar and vanilla until light and creamy, stir in flour/ cocoa mixture
  16. Fold 1⁄3 cup egg white mixture into yolks, then fold temaining
  17. Spread batter evenly in prepared pan. Bake 12 to 15 minutes until a toothpick comes out just clean
  18. 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
  20. Carefully peel off parchment paper
  21. Roll cake up in towel in long cylinder, cool on rack
  22. Fill and Frost Cake
  23. Unroll cake and spread with some pistachio cream
  24. 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

In a food processor, grind the pistachios until they become very fine crumbs. Cream the butter until creamy, add the powdered sugar a cup at a time. The frosting will be thick at this time and add the milk to loosen up the frosting. Add the pistachios and blend well. Once the cake has completely cooled, frosting the cake to your liking.

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