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Chocolate Cake Roll with Pistachio Cream Filling and Frosting
Chocolate Cake Roll with Pistachio Cream Filling and Frosting

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We hope you got insight from reading it, now let’s go back to chocolate cake roll with pistachio cream filling and frosting recipe. To cook chocolate cake roll with pistachio cream filling and frosting you only need 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:
  1. Get For Pistacho Cream Filling and Frosting
  2. Prepare 2 cups pistachios, salted
  3. Provide 2 cups confectioner's sugar, divided use
  4. Get 3 tablespooms butter, salted at room temperature
  5. Provide 2 cups heavy cream
  6. You need 1/2 teaspoon vanilla extract
  7. Prepare For Chocolate Cake Roll
  8. Get 1/2 cup cake flour
  9. You need 1/3 cup unsweetened coccoa powder
  10. You need 3/4 teaspoon baking powder
  11. Provide 1/4 teaspoon salt
  12. You need 5 large eggs, at room temperature
  13. Use 3/4 cup granulated sugar, divided use
  14. Provide 1 teaspoon vanilla extract
  15. Prepare confectioner's sugar for dusting
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

Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Unroll cake and spread with the whipped cream. Serve with Foamy Butter Sauce or Fudge Sauce. Immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with cocoa powder. Cool in rolled up shape: Gently roll the cake up with the parchment/towel.

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