Cannoli Cake Roll You Have To Try

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Cannoli Cake Roll

"A decadent and rich jelly-roll style cake. Makes a great showcase, properly well worth the effort!"

Ingredients :

5 eggs, separated
1 teaspoon vanilla extract
half cup white sugar, divided
1/4 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 floor cinnamon
1/4 cup mini semi-sweet 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 levels F (190 stages C). Grease one 15 half of x 10 half 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/four cup granulated sugar until very thick and lemon colored, approximately 5 minutes. Set crushed yolk mixture aside.
In huge bowl, with smooth beaters and with mixer at high pace, beat egg whites, cream of tartar, and salt until gentle peaks for. Beating at high velocity, steadily sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
Transfer beaten egg yolks to every other huge bowl. With rubber spatula, lightly fold overwhelmed egg whites into crushed egg yolks, one-0.33 at a time. Sift and fold flour, one-1/3 at a time, into egg mixture.
With steel spatula, unfold batter lightly in pan. Bake at 375 stages F (one hundred ninety ranges C) for 10 minutes or till top of cake springs lower back while lightly 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 cloth towel with confectioners' sugar. When cake is achieved, at once invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur aggregate. Starting from a long aspect, roll cake with towel jelly-roll fashion. Cool cake roll, seam aspect down, on twine rack till completely cool, about 1 hour.
To Make Ricotta Filling: In food processor, with knife blade connected, combo the ricotta cheese, cream cheese, half cup confectioners' sugar, half of teaspoon vanilla and cinnamon. Till clean. Transfer filling to bowl and stir in 1/four cup of the chocolate portions. Cover and refrigerate filling even as cake cools.
Assemble Cake: Gently unroll cooled cake. With metallic spatula, unfold filling over cake nearly to edges. Starting from equal lengthy side, roll cake without towel. Place rolled cake, seam facet down, on platter.
To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar till gentle peaks shape. With rubber spatula, fold in 2 tablespoons orange liqueur and half teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake as a minimum 2 hours earlier than serving. Sprinkle top of cake with chopped pistachios and chocolate portions just earlier than serving.

Notes :

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

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