Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. It is one of my favorites. This time, I will make it a bit tasty. 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 foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. 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 wonderful.
To begin with this particular recipe, we must 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 that.
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
- Get 1 teaspoon vanilla extract
- Get 12 ounces good quality white chicolate bars, chopped. Don't use chips
- Take For Rasberry Cake Roll
- Make ready 1 pint fresh rasberries
- Prepare 6 large eggs
- Take 1/2 teaspoon cream of tarter
- Make ready 1/4 cup sour cream, at room tem8
- Make ready 1 1/2 cups granulated sugar
- Prepare 1 1/2 teaspoon vanilla extract
- Take 1/2 teaspoon pure rasberry extract
- Get 1 1/4 cup cake flour
- Make ready 1/2 teaspoon baking powder
- Make ready 1/2 teaspoon salt
- Make ready confectioner's sugar for dusting
- Take For Garnish
- Prepare fresh whole rasberries
- Make ready 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. Cover and let it sit for two minutes and then stir until smooth. This raspberry chocolate Swiss roll is made with fluffy chocolate sponge cake, filled with loads of fresh raspberries, raspberry liqueur, and a fluffy whipped cream frosting! The flavors are simply divine and will have you coming back for seconds.
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
This raspberry chocolate Swiss roll is made with fluffy chocolate sponge cake, filled with loads of fresh raspberries, raspberry liqueur, and a fluffy whipped cream frosting! The flavors are simply divine and will have you coming back for seconds. And my favorite part - the cake has the perfect amount of sweetness and fruitiness! It's not too sweet and will satisfy your sweet tooth! I was pretty much sold as soon as I read "cream cheese frosting" and "reverse creaming method".
So that’s going to wrap this up with this exceptional food fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
