Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

Are you looking for recipe inspiration Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting adalah 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Ojust for addition only, the time it takes to cook Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting estimated approx 60 mins.

So, this time, let’s try it, let’s create it Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting use 19 type of material and 31 manufacturing step. Here’s how to make the dish.

This cake roll is light and moist and delicately flavored with fresh rasberries. It's filled and frosted with a creamy whipped white chocolate ganache for a not to sweet fresh tasting cake

Ingredients and spices that need to be prepared to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:

  1. For Whipped White Chocolate Ganach Filling and Frosting
  2. 2 cups heavy whipping cream
  3. 1 teaspoon vanilla extract
  4. 12 ounces good quality white chicolate bars, chopped. Don't use chips
  5. For Rasberry Cake Roll
  6. 1 pint fresh rasberries
  7. 6 large eggs
  8. 1/2 teaspoon cream of tarter
  9. 1/4 cup sour cream, at room tem8
  10. 1 1/2 cups granulated sugar
  11. 1 1/2 teaspoon vanilla extract
  12. 1/2 teaspoon pure rasberry extract
  13. 1 1/4 cup cake flour
  14. 1/2 teaspoon baking powder
  15. 1/2 teaspoon salt
  16. confectioner's sugar for dusting
  17. For Garnish
  18. fresh whole rasberries
  19. as needed dark and white chocolate shavings,

Steps to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

  1. Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator
  2. 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
  3. MAKE Rasberry Cake Roll
  4. Place rasberries in a food processor and puree
  5. Strain through a fine mesh strainer to extract juice
  6. Set juice aside
  7. 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
  8. Whisk flour, baking owner and salt in a bowl
  9. Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature
  10. 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
  11. Stir in flour, combining completely but not overmixing
  12. 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
  13. 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
  14. Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts
  15. After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel
  16. Carefully remove parchment paper
  17. Roll cake up in towel to cool completely on a rack
  18. Finish cake
  19. Whip White chocolte ganache
  20. Remive cold White chocolate from refrigerator and beat until light and fluffy
  21. Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling
  22. Roll cake up, using the towel to help and place seam side downon serving platter
  23. Cover with remaing whipped white chocolate ganache frosting
  24. Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing

How ? It’s easy? That’s how to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting which you can practice at home. Hopefully useful and good luck!

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