Cannoli Cake Roll Best Family Recipes

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Cannoli Cake Roll

"A decadent and rich jelly-roll fashion cake. Makes a notable exhibit, properly worth the attempt!"

Ingredients :

five eggs, separated
1 teaspoon vanilla extract
half 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 1/4 cups ricotta cheese
4 ounces cream cheese
1/2 cup confectioners' sugar
half of teaspoon vanilla extract
1/four teaspoon ground cinnamon
1/four 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 levels F (one hundred ninety degrees C). Grease one 15 half x 10 half 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 until very thick and lemon colored, about five mins. Set crushed yolk combination aside.
In large bowl, with easy beaters and with mixer at high pace, beat egg whites, cream of tartar, and salt till gentle peaks for. Beating at high pace, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
Transfer beaten egg yolks to any other massive bowl. With rubber spatula, lightly 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 metal spatula, unfold batter frivolously in pan. Bake at 375 ranges F (a hundred ninety ranges C) for 10 minutes or until top of cake springs again while gently touched with finger.
Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar till sugar dissolves.
Sprinkle easy cloth towel with confectioners' sugar. When cake is performed, straight away invert hot 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 side down, on cord rack till completely cool, about 1 hour.
To Make Ricotta Filling: In meals processor, with knife blade attached, combination the ricotta cheese, cream cheese, half cup confectioners' sugar, half of teaspoon vanilla and cinnamon. Till easy. Transfer filling to bowl and stir in 1/4 cup of the chocolate portions. Cover and refrigerate filling even as cake cools.
Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long aspect, roll cake without towel. Place rolled cake, seam facet down, on platter.
To Make Frosting: In small bowl, with mixer at medium pace, beat whipping cream and three tablespoons confectioners' sugar till smooth peaks shape. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With steel spatula, unfold whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate portions just before serving.

Notes :

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

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