
Rolled Pistachio Buttercream Cake

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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 dont 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
preparation

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