Hi, I’m Joana. Today, I’m gonna show you how to prepare fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really 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 well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something which I’ve loved my whole life. They are nice and they look fantastic.
To be with this particular recipe, we have to first prepare a few ingredients. 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:
- Prepare For Whipped White Chocolate Ganach Filling and Frosting
- Make ready 2 cups heavy whipping cream
- Take 1 teaspoon vanilla extract
- Make ready 12 ounces good quality white chicolate bars, chopped. Don’t use chips
- Take For Rasberry Cake Roll
- Get 1 pint fresh rasberries
- Take 6 large eggs
- Get 1/2 teaspoon cream of tarter
- Take 1/4 cup sour cream, at room tem8
- Prepare 1 1/2 cups granulated sugar
- Make ready 1 1/2 teaspoon vanilla extract
- Make ready 1/2 teaspoon pure rasberry extract
- Get 1 1/4 cup cake flour
- Prepare 1/2 teaspoon baking powder
- Prepare 1/2 teaspoon salt
- Prepare confectioner’s sugar for dusting
- Make ready For Garnish
- Take fresh whole rasberries
- Make ready as needed dark and white chocolate shavings,
Instructions 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’s going to wrap it up for this exceptional dish fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
