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Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s 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.
Great recipe for Whipped White Chocolate Raspberry Ganache Frosting and Filling. 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.
To begin with this particular recipe, we must first 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:
- Get For Whipped White Chocolate Ganach Filling and Frosting
- Prepare 2 cups heavy whipping cream
- Make ready 1 teaspoon vanilla extract
- Take 12 ounces good quality white chicolate bars, chopped. Don't use chips
- Get For Rasberry Cake Roll
- Prepare 1 pint fresh rasberries
- Take 6 large eggs
- Prepare 1/2 teaspoon cream of tarter
- Get 1/4 cup sour cream, at room tem8
- Make ready 1 1/2 cups granulated sugar
- Get 1 1/2 teaspoon vanilla extract
- Take 1/2 teaspoon pure rasberry extract
- Make ready 1 1/4 cup cake flour
- Make ready 1/2 teaspoon baking powder
- Prepare 1/2 teaspoon salt
- Prepare confectioner's sugar for dusting
- Get For Garnish
- Make ready fresh whole rasberries
- Take as needed dark and white chocolate shavings,
As a humble homage to this childhood favorite, I decided to make my own white chocolate raspberry cake. Top with the last cake layer and spread whipped chocolate ganache over the top and sides of the cake. An easy way to evenly spread the frosting over the cake without pulling the cake is to fill a large piping bag fitted with just a coupler or medium round piping tip with frosting. Spread ganache frosting evenly from center of top layer down the sides of the cake.
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
Variations: Dark Chocolate Raspberry Ganache Frosting and Filling; White Chocolate Mint Ganache Frosting and Filling I created this recipe so you could have an easy way to make white chocolate ganache in all sorts of flavors. It has become my workhorse of a recipe, and it holds up so well. Make sure you use a good quality white chocolate, otherwise the recipe will not turn out very well. This pretty cake is awesome for any occasion but especially perfect for a baby or bridal shower. Pair it with white chocolate cream cheese frosting and fresh raspberry garnishes for a full raspberry and white chocolate effect.
Above is how to cook fresh rasberry cake roll with whipped white chocolate ganache filling and frosting, very simple to make. Do the cooking phases correctly, calm down and use your heart then your cooking will be scrumptious. There are a lot of recipes which you could try from this web site, please find what you want. In the event you like this recipe please share it with your friends. Completely happy cooking.
