Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something which I’ve loved my entire life.
Puree rasberries and salt in a blender or food processor. This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh..raspberry jam, and chocolate ganache, frosted with chocolate Swiss meringue buttercream and more Ok, so the ganache is pretty simple. I can't remember the exact amounts I used, but it was The chocolate cake recipe I can attach later.
To begin with this recipe, we must prepare a few components. 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:
- Make ready For Whipped White Chocolate Ganach Filling and Frosting
- Take 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
- Prepare 1 pint fresh rasberries
- Get 6 large eggs
- Prepare 1/2 teaspoon cream of tarter
- Take 1/4 cup sour cream, at room tem8
- Take 1 1/2 cups granulated sugar
- Get 1 1/2 teaspoon vanilla extract
- Prepare 1/2 teaspoon pure rasberry extract
- Get 1 1/4 cup cake flour
- Prepare 1/2 teaspoon baking powder
- Get 1/2 teaspoon salt
- Get confectioner's sugar for dusting
- Make ready For Garnish
- Make ready fresh whole rasberries
- Take as needed dark and white chocolate shavings,
This the perfect Valentine's day dessert or for any time you need a beautiful sweet treat. For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl.
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
Place over medium-high heat and slowly bring to a boil, stirring constantly until For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Delicious on chocolate or white cakes. Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed. Whipped chocolate ganache frosting is made simply by whipping cooled ganache.
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