Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something which I have loved my whole life. They’re fine and they look wonderful.
To begin 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 can achieve 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
- Get 2 cups heavy whipping cream
- Take 1 teaspoon vanilla extract
- Prepare 12 ounces good quality white chicolate bars, chopped. Don't use chips
- Take For Rasberry Cake Roll
- Make ready 1 pint fresh rasberries
- Take 6 large eggs
- Take 1/2 teaspoon cream of tarter
- Make ready 1/4 cup sour cream, at room tem8
- Get 1 1/2 cups granulated sugar
- Prepare 1 1/2 teaspoon vanilla extract
- Prepare 1/2 teaspoon pure rasberry extract
- Prepare 1 1/4 cup cake flour
- Make ready 1/2 teaspoon baking powder
- Get 1/2 teaspoon salt
- Make ready confectioner's sugar for dusting
- Get For Garnish
- Take fresh whole rasberries
- Prepare 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.
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
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.
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