Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting
Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something that I have loved my whole life. They are fine and they look wonderful.

Low Prices on Betty Crocker Whipped Fluffy White Frosting. Free UK Delivery on Eligible Orders Looking For White Chocolate Ganache? Great recipe for Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting. This cake roll is light and moist and delicately flavored with fresh rasberries.

To get started with this particular recipe, we must prepare a few components. You can have fresh rasberry cake roll with whipped white chocolate ganache filling and frosting using 19 ingredients and 31 steps. Here is how you can achieve it.

The ingredients needed to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:
  1. Get For Whipped White Chocolate Ganach Filling and Frosting
  2. Prepare heavy whipping cream
  3. Prepare vanilla extract
  4. Get good quality white chicolate bars, chopped. Don't use chips
  5. Make ready For Rasberry Cake Roll
  6. Make ready fresh rasberries
  7. Prepare large eggs
  8. Take cream of tarter
  9. Get sour cream, at room tem8
  10. Get granulated sugar
  11. Prepare vanilla extract
  12. Take pure rasberry extract
  13. Make ready cake flour
  14. Get baking powder
  15. Prepare salt
  16. Prepare confectioner's sugar for dusting
  17. Prepare For Garnish
  18. Make ready fresh whole rasberries
  19. Make ready dark and white chocolate shavings,

Fill and frost cakes, cupcakes, brownies, cookies whatever you can think of for a fresh creamy raspberry taste. Tips for Raspberry Roll Cake Success: The most important and crucial step for sponge roll cakes is rolling the cake immediately once it is removed from the oven. The cake should be rolled with the kitchen linen (so that the cake is not touching itself). Dust a large kitchen linen (preferably a linen tea towel) generously with confectioner's sugar and invert the cake confidently and quickly.

Steps to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:
  1. Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator
  2. Have white chocolate chopped in a bowl, heat cream in the microwave or over a double boiler until hot, stir in vanilla. Pour over chocolate, let sit one minute then stir until smooth. Cool to room temoerature then cover and refigerate until very cold. 4 hours, at least or overnight
  4. MAKE Rasberry Cake Roll
  5. Place rasberries in a food processor and puree
  6. Strain through a fine mesh strainer to extract juice
  7. Set juice aside
  8. Preheat the oven to 350. Spray a 15 by 10 inch by 1 inch jelly roll pan with bakers spray. Line pan with parchment paper and spray parchment paper with bakers spray
  9. Whisk flour, baking owner and salt in a bowl
  10. Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature
  11. Beat egg yolks, rasberry juice and sour cream until light add 1 cup of the sugar, rasberry extract and vanilla and beat until well blended
  12. Stir in flour, combining completely but not overmixing
  13. With clean and dry beaters beat egg whites and cream of tarter until soft peaks form, Slowly add remaining 1/2 cup sugar and beat until glossy
  14. Fold 1/4 off the egg whites into egg yolk mixture, then fold remaing in 3 more additionsml spread batter evenly into prepared pan. Bake 16 to 18 minutes until it springs back when touched and is not sticky to toucj
  17. Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts
  18. After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel
  19. Carefully remove parchment paper
  21. Roll cake up in towel to cool completely on a rack
  22. Finish cake
  23. Whip White chocolte ganache
  24. Remive cold White chocolate from refrigerator and beat until light and fluffy
  25. Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling
  27. Roll cake up, using the towel to help and place seam side downon serving platter
  28. Cover with remaing whipped white chocolate ganache frosting
  29. Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing

The cake should be rolled with the kitchen linen (so that the cake is not touching itself). Dust a large kitchen linen (preferably a linen tea towel) generously with confectioner's sugar and invert the cake confidently and quickly. In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat. Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible. This gives the chocolate ganache a rich flavoring.

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