Cannoli Cake Roll Best Dishes

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Cannoli Cake Roll

"A decadent and wealthy jelly-roll style cake. Makes a excellent show off, nicely well worth the effort!"

Ingredients :

5 eggs, separated
1 teaspoon vanilla extract
half of cup white sugar, divided
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/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
half of cup confectioners' sugar
1/2 teaspoon vanilla extract
1/four teaspoon floor cinnamon
1/4 cup mini semi-candy chocolate chips
three/four cup heavy whipping cream
3 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-candy chocolate chips

Instructions :

Prep :	Cook : 15M	Ready in :

Preheat oven to 375 levels F (190 ranges C). Grease one 15 half x 10 half of inch jelly-roll pan and line with parchment paper.
Separate the eggs. In small bowl, with mixer at excessive speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, approximately five mins. Set overwhelmed yolk mixture apart.
In massive bowl, with clean beaters and with mixer at high velocity, beat egg whites, cream of tartar, and salt till soft peaks for. Beating at high velocity, step by step sprinkle in 1/four cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
Transfer overwhelmed egg yolks to some other huge bowl. With rubber spatula, lightly fold overwhelmed egg whites into overwhelmed egg yolks, one-third at a time. Sift and fold flour, one-0.33 at a time, into egg mixture.
With metallic spatula, unfold batter flippantly in pan. Bake at 375 levels F (190 degrees C) for 10 mins or until top of cake springs again while lightly 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 material towel with confectioners' sugar. When cake is achieved, right away invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a protracted aspect, roll cake with towel jelly-roll fashion. Cool cake roll, seam aspect down, on wire rack till completely cool, about 1 hour.
To Make Ricotta Filling: In food processor, with knife blade attached, mixture 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 at the same time as cake cools.
Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from identical long side, 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 three tablespoons confectioners' sugar till smooth peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and half teaspoon vanilla. With metallic spatula, spread whipped-cream frosting over cake. Refrigerate cake at the least 2 hours earlier than serving. Sprinkle pinnacle of cake with chopped pistachios and chocolate portions simply before serving.

Notes :

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

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