Latest Dish Menu Cannoli Cake Roll

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Cannoli Cake Roll

"A decadent and rich jelly-roll style cake. Makes a exceptional exhibit, properly worth the effort!"

Ingredients :

five eggs, separated
1 teaspoon vanilla extract
1/2 cup white sugar, divided
1/four teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup cake flour
2 tablespoons orange liqueur
1 tablespoon water
1 tablespoon white sugar
confectioners' sugar for dusting
1 1/4 cups ricotta cheese
four oz cream cheese
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon floor cinnamon
1/four cup mini semi-candy chocolate chips
three/four cup heavy whipping cream
three tablespoons confectioners' sugar
2 tablespoons orange liqueur
half of 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 stages F (a hundred ninety levels C). Grease one 15 half x 10 1/2 inch jelly-roll pan and line with parchment paper.
Separate the eggs. In small bowl, with mixer at excessive pace, beat egg yolks, vanilla, and 1/4 cup granulated sugar till very thick and lemon coloured, about 5 mins. Set crushed yolk aggregate apart.
In huge bowl, with smooth beaters and with mixer at excessive velocity, beat egg whites, cream of tartar, and salt till gentle peaks for. Beating at excessive pace, gradually sprinkle in 1/four cup granulated sugar till sugar dissolves and whites stand in stiff peaks.
Transfer crushed egg yolks to any other huge bowl. With rubber spatula, gently fold crushed egg whites into crushed egg yolks, one-third at a time. Sift and fold flour, one-1/3 at a time, into egg combination.
With metallic spatula, spread batter calmly in pan. Bake at 375 degrees F (one hundred ninety stages C) for 10 mins or until top of cake springs again whilst 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 smooth fabric towel with confectioners' sugar. When cake is executed, right away invert warm cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur combination. Starting from a long aspect, roll cake with towel jelly-roll fashion. Cool cake roll, seam facet down, on cord rack till completely cool, about 1 hour.
To Make Ricotta Filling: In food processor, with knife blade attached, combo the ricotta cheese, cream cheese, half cup confectioners' sugar, half teaspoon vanilla and cinnamon. Till smooth. Transfer filling to bowl and stir in 1/four cup of the chocolate portions. Cover and refrigerate filling at the same time as cake cools.
Assemble Cake: Gently unroll cooled cake. With steel spatula, unfold filling over cake almost to edges. Starting from equal lengthy facet, roll cake without towel. Place rolled cake, seam aspect down, on platter.
To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar till smooth peaks shape. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metallic spatula, unfold whipped-cream frosting over cake. Refrigerate cake at least 2 hours earlier than serving. Sprinkle top of cake with chopped pistachios and chocolate pieces simply before serving.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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