Steps to Make Award-winning Chocolate Cake Roll with Pistachio Cream Filling and Frosting

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chocolate cake roll with pistachio cream filling and frosting. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Chocolate Cake Roll with Pistachio Cream Filling and Frosting is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first 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 it.

The ingredients needed to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:

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

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