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15 ingredients, 28 steps, cooking Chocolate Cake Roll with Pistachio Cream Filling and Frosting

Good Afternoon every body, now you can make recipe Chocolate Cake Roll with Pistachio Cream Filling and Frosting with 15 ingredients and 28 steps. Below this is how to cook, please read carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 28 stages of easy cooking Chocolate Cake Roll with Pistachio Cream Filling and Frosting.

Ingredients all Chocolate Cake Roll with Pistachio Cream Filling and Frosting

1. You need : For Pistacho Cream Filling and Frosting.
2. You need : pistachios, salted.
3. Prepare : confectioner's sugar, divided use.
4. It’s : tablespooms butter, salted at room temperature.
5. Prepare : heavy cream.
6. Prepare : vanilla extract.
7. You need : For Chocolate Cake Roll.
8. It’s : cake flour.
9. You need : unsweetened coccoa powder.
10. It’s : baking powder.
11. Prepare : salt.
12. Prepare : large eggs, at room temperature.
13. You need : granulated sugar, divided use.
14. You need : vanilla extract.
15. You need : confectioner's sugar for dusting.

If all main ingredients Chocolate Cake Roll with Pistachio Cream Filling and Frosting it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking 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
   
8. 
   
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
    
15. 
    
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
    
19. 
    
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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28. 
    
29. Finish and Enjoy.

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