Cannoli Cake Roll So Tasty

Wednesday, March 9, 2016

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Cannoli Cake Roll

"A decadent and rich jelly-roll style cake. Makes a tremendous showcase, nicely really worth the attempt!"

Ingredients :

five eggs, separated
1 teaspoon vanilla extract
half 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 ounces cream cheese
half cup confectioners' sugar
half teaspoon vanilla extract
1/four teaspoon ground cinnamon
1/four cup mini semi-candy chocolate chips
three/four cup heavy whipping cream
three tablespoons confectioners' sugar
2 tablespoons orange liqueur
1/2 teaspoon vanilla extract
1/four 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 ranges F (one hundred ninety tiers C). Grease one 15 1/2 x 10 half of inch jelly-roll pan and line with parchment paper.
Separate the eggs. In small bowl, with mixer at excessive velocity, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, approximately 5 mins. Set crushed yolk aggregate aside.
In large bowl, with clean beaters and with mixer at excessive speed, beat egg whites, cream of tartar, and salt till smooth peaks for. Beating at high velocity, steadily sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
Transfer overwhelmed egg yolks to any other large bowl. With rubber spatula, gently fold beaten egg whites into crushed egg yolks, one-0.33 at a time. Sift and fold flour, one-1/3 at a time, into egg combination.
With steel spatula, unfold batter evenly in pan. Bake at 375 degrees F (a hundred ninety tiers C) for 10 minutes or until top of cake springs returned while gently touched with finger.
Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
Sprinkle clean cloth towel with confectioners' sugar. When cake is finished, straight away invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a protracted side, roll cake with towel jelly-roll style. Cool cake roll, seam aspect down, on twine rack till absolutely cool, about 1 hour.
To Make Ricotta Filling: In meals processor, with knife blade connected, combo the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. Till clean. Transfer filling to bowl and stir in 1/four cup of the chocolate pieces. Cover and refrigerate filling whilst cake cools.
Assemble Cake: Gently unroll cooled cake. With metallic spatula, spread filling over cake nearly to edges. Starting from equal long aspect, roll cake with out towel. Place rolled cake, seam side down, on platter.
To Make Frosting: In small bowl, with mixer at medium velocity, beat whipping cream and three tablespoons confectioners' sugar till tender peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and half teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours earlier than serving. Sprinkle top of cake with chopped pistachios and chocolate portions simply earlier than serving.

Notes :

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

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