Recipe Chocolate Cake Roll with Pistachio Cream Filling and Frosting

Ingredients :

• For Pistacho Cream Filling and Frosting
• 2 cups pistachios, salted
• 2 cups confectioner's sugar, divided use
• 3 tablespooms butter, salted at room temperature
• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• For Chocolate Cake Roll
• 1/2 cup cake flour
• 1/3 cup unsweetened coccoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, at room temperature
• 3/4 cup granulated sugar, divided use
• 1 teaspoon vanilla extract
• confectioner's sugar for dusting

Method :

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

Recipe Chocolate Cake Roll with Pistachio Cream Filling and Frosting 2011-07-16T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster