Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Puree rasberries and salt in a blender or food processor. With raspberry cream filling, chocolate ganache, whipped cream, and fresh berries, this Raspberry Chocolate Swiss Roll is sure to make your Valentine I first shared this recipe on Spend with Pennies where I was a contributor. With raspberry cream filling, chocolate ganache, whipped cream, and..
Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. 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 heavy whipping cream
- Prepare vanilla extract
- Take good quality white chicolate bars, chopped. Don't use chips
- Make ready For Rasberry Cake Roll
- Make ready fresh rasberries
- Make ready large eggs
- Make ready cream of tarter
- Take sour cream, at room tem8
- Get granulated sugar
- Get vanilla extract
- Get pure rasberry extract
- Take cake flour
- Take baking powder
- Make ready salt
- Take confectioner's sugar for dusting
- Make ready For Garnish
- Prepare fresh whole rasberries
- Get dark and white chocolate shavings,
Perfect for birthdays and special occasions. 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.
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
An easy to make chocolate swiss roll with a raspberry filling. This the perfect Valentine's day dessert or for any time you need a beautiful sweet treat. This White Chocolate ganache filling is also great as filling or icing cakes. If you're covering your cake with fondant, this icing is perfect to go You should only start whipping (with subsequent successful result) if the mixture is chilled and visibly thickened. If it's still as liquid as when it was warm.
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