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 amazing day today. Today, I’m gonna show you how to prepare a special dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. One of my favorites. For mine, I am going to 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 popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something that I have loved my whole life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out White Chocolate Ganache on eBay. Fill Your Cart With Color today!

To get started with this recipe, we must prepare a few components. You can cook fresh rasberry cake roll with whipped white chocolate ganache filling and frosting using 19 ingredients and 31 steps. Here is how you cook 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 2 cups heavy whipping cream
  3. Prepare 1 teaspoon vanilla extract
  4. Make ready 12 ounces good quality white chicolate bars, chopped. Don't use chips
  5. Make ready For Rasberry Cake Roll
  6. Get 1 pint fresh rasberries
  7. Prepare 6 large eggs
  8. Get 1/2 teaspoon cream of tarter
  9. Make ready 1/4 cup sour cream, at room tem8
  10. Get 1 1/2 cups granulated sugar
  11. Make ready 1 1/2 teaspoon vanilla extract
  12. Get 1/2 teaspoon pure rasberry extract
  13. Take 1 1/4 cup cake flour
  14. Take 1/2 teaspoon baking powder
  15. Prepare 1/2 teaspoon salt
  16. Make ready confectioner's sugar for dusting
  17. Prepare For Garnish
  18. Get fresh whole rasberries
  19. Take as needed dark and white chocolate shavings,

The best way to frost the cake is to fill a piping bag fitted with a coupler or a medium round cake tip and pipe the frosting all around and on top of the cake. This is a quick so delicious light and fluffy White chocolate Raspberry Frosting and Filling. Fill and frost cakes, cupcakes, brownies, cookies whatever you can think of for a fresh creamy raspberry taste. Cover and let it sit for two minutes and then stir until smooth.

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

Fill and frost cakes, cupcakes, brownies, cookies whatever you can think of for a fresh creamy raspberry taste. Cover and let it sit for two minutes and then stir until smooth. 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.

So that’s going to wrap this up for this special food fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!