Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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.
Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first 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:
- Get For Whipped White Chocolate Ganach Filling and Frosting
- Take heavy whipping cream
- Get vanilla extract
- Prepare good quality white chicolate bars, chopped. Don't use chips
- Take For Rasberry Cake Roll
- Take fresh rasberries
- Get large eggs
- Prepare cream of tarter
- Take sour cream, at room tem8
- Take granulated sugar
- Make ready vanilla extract
- Prepare pure rasberry extract
- Get cake flour
- Prepare baking powder
- Get salt
- Make ready confectioner's sugar for dusting
- Get For Garnish
- Make ready fresh whole rasberries
- 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:
- Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator
- 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
- MAKE Rasberry Cake Roll
- Place rasberries in a food processor and puree
- Strain through a fine mesh strainer to extract juice
- Set juice aside
- 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
- Whisk flour, baking owner and salt in a bowl
- Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature
- 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
- Stir in flour, combining completely but not overmixing
- 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
- 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
- Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts
- After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel
- Carefully remove parchment paper
- Roll cake up in towel to cool completely on a rack
- Finish cake
- Whip White chocolte ganache
- Remive cold White chocolate from refrigerator and beat until light and fluffy
- Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling
- Roll cake up, using the towel to help and place seam side downon serving platter
- Cover with remaing whipped white chocolate ganache frosting
- 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.
So that’s going to wrap it up with this special food fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
