Hello, I am Jane. Today, I will show you a way to make fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting Recipe
Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something which I’ve loved my entire life. They are nice and they look fantastic.
To be with this particular recipe, we have to prepare a few ingredients. 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 cook it.
The ingredients needed to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:
- Make ready For Whipped White Chocolate Ganach Filling and Frosting
- Take 2 cups heavy whipping cream
- Make ready 1 teaspoon vanilla extract
- Prepare 12 ounces good quality white chicolate bars, chopped. Don’t use chips
- Get For Rasberry Cake Roll
- Get 1 pint fresh rasberries
- Prepare 6 large eggs
- Prepare 1/2 teaspoon cream of tarter
- Take 1/4 cup sour cream, at room tem8
- Take 1 1/2 cups granulated sugar
- Prepare 1 1/2 teaspoon vanilla extract
- Prepare 1/2 teaspoon pure rasberry extract
- Get 1 1/4 cup cake flour
- Take 1/2 teaspoon baking powder
- Make ready 1/2 teaspoon salt
- Make ready confectioner’s sugar for dusting
- Make ready For Garnish
- Get fresh whole rasberries
- Prepare as needed dark and white chocolate shavings,
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
So that is going to wrap it up for this distinctive dish fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
