Cannoli Cake Roll The Best Recipes

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Sunday, August 30, 2015

Cannoli Cake Roll

"A decadent and wealthy jelly-roll style cake. Makes a awesome exhibit, well well worth the attempt!"

Ingredients :

5 eggs, separated
1 teaspoon vanilla extract
1/2 cup white sugar, divided
1/four teaspoon cream of tartar
1/4 teaspoon salt
three/four cup cake flour
2 tablespoons orange liqueur
1 tablespoon water
1 tablespoon white sugar
confectioners' sugar for dusting
1 1/four cups ricotta cheese
four oz. Cream cheese
1/2 cup confectioners' sugar
half of teaspoon vanilla extract
1/four teaspoon ground cinnamon
1/4 cup mini semi-candy chocolate chips
3/4 cup heavy whipping cream
three tablespoons confectioners' sugar
2 tablespoons orange liqueur
1/2 teaspoon vanilla extract
1/4 cup chopped pistachio nuts
1 tablespoon white sugar
1 tablespoon mini semi-sweet chocolate chips

Instructions :

Prep :	Cook : 15M	Ready in :

Preheat oven to 375 tiers F (a hundred ninety tiers C). Grease one 15 half of x 10 1/2 inch jelly-roll pan and line with parchment paper.
Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/four cup granulated sugar until very thick and lemon colored, approximately five mins. Set beaten yolk mixture aside.
In big bowl, with smooth beaters and with mixer at excessive speed, beat egg whites, cream of tartar, and salt until smooth peaks for. Beating at excessive velocity, step by step sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
Transfer beaten egg yolks to some other massive bowl. With rubber spatula, lightly fold crushed egg whites into beaten egg yolks, one-1/3 at a time. Sift and fold flour, one-third at a time, into egg aggregate.
With metal spatula, unfold batter calmly in pan. Bake at 375 tiers F (190 levels C) for 10 mins or until pinnacle of cake springs lower back while gently touched with finger.
Meanwhile, in a cup, blend 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar till sugar dissolves.
Sprinkle clean fabric towel with confectioners' sugar. When cake is performed, at once invert warm cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur aggregate. Starting from an extended side, roll cake with towel jelly-roll style. Cool cake roll, seam facet down, on wire rack until absolutely cool, approximately 1 hour.
To Make Ricotta Filling: In food processor, with knife blade connected, mixture the ricotta cheese, cream cheese, half cup confectioners' sugar, half of teaspoon vanilla and cinnamon. Until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
Assemble Cake: Gently unroll cooled cake. With steel spatula, spread filling over cake almost to edges. Starting from equal lengthy facet, roll cake with out towel. Place rolled cake, seam side down, on platter.
To Make Frosting: In small bowl, with mixer at medium pace, beat whipping cream and 3 tablespoons confectioners' sugar until smooth peaks shape. With rubber spatula, fold in 2 tablespoons orange liqueur and half of teaspoon vanilla. With metallic spatula, unfold whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle pinnacle of cake with chopped pistachios and chocolate portions simply earlier than serving.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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