Rolled Pistachio Buttercream Cake

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by: Single Chef






Buttercream is easily made flavorful and luxurious by combining it with a nut paste, such as almond, hazelnut (sometimes sold as praline), or pistachio. Check the consistency of the buttercream before you spread it on the cake-if it is too hard, it will tear the cake as you try to spread it. If it feels hard, beat it until it has the consistency of sour cream. You don’t have to use the same flavor buttercream for both the inside and the outside of the rolled cake; try using hazelnut, almond praline, kirsch, or chocolate.




ingredients

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serves: 1

1 sheet cake 13 by 17 by 1/4", such as a butter enriched sponge cake

1 cup simple syrup, flavored with rum, Cognac, bourbon, or kirsch (flavoring optional)

2 cups pistachio buttercream for filling, at room temperature

3 cups pistachio buttercream or other buttercream, at room temperature, or 1 cup confectioners' sugar, for the outside of the roll

Nutrition Facts
Rolled Pistachio Buttercream Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 6161

  • Total Fat: 310.9 g
  •     Saturated Fat: 43.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 1285.2 mg
  • Sodium: 2040.6 mg
  • Total Carbs: 713.7 g
  •     Dietary Fiber: 60.9 g
  •     Sugars: 127.6 g
  • Protein: 188 g
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preparation

1.  Place the cake on a sheet of parchment paper the same size as the cake. Fold in an edge of the sheet cake to see if it is brittle and cracks. If so, brush the cake with the simple syrup, cover it with a moist towel for 10 minutes, and try again.

2.  Spread the cake with the 2 cups buttercream.

3.  Roll the cake by pinching along the length of one of the short ends and gradually rolling.

4.  As you roll, you may find it helpful to lift the parchment paper on your end. Alternate between pressing, squeezing, and rolling. Roll as tightly as you can.

5.  When the cake is rolled, tuck the parchment paper under it and push against the roll with the side of your hand, tightening it as much as possible without causing the filling to ooze out the ends.

6.  Spread the rolled cake with a layer of buttercream, unless you prefer confectioners’ sugar. Confectioners' sugar should be sprinkled over just before serving. Chill for 4 hours in the refrigerator or wrap tightly and freeze for up to a month.

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