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

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We hope you got insight from reading it, now let’s go back to fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. To make fresh rasberry cake roll with whipped white chocolate ganache filling and frosting you only need 19 ingredients and 31 steps. Here is how you cook that.

The ingredients needed to prepare Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:
  1. Take For Whipped White Chocolate Ganach Filling and Frosting
  2. Prepare 2 cups heavy whipping cream
  3. Get 1 teaspoon vanilla extract
  4. You need 12 ounces good quality white chicolate bars, chopped. Don't use chips
  5. Get For Rasberry Cake Roll
  6. Take 1 pint fresh rasberries
  7. Take 6 large eggs
  8. You need 1/2 teaspoon cream of tarter
  9. Take 1/4 cup sour cream, at room tem8
  10. Use 1 1/2 cups granulated sugar
  11. Take 1 1/2 teaspoon vanilla extract
  12. Provide 1/2 teaspoon pure rasberry extract
  13. Provide 1 1/4 cup cake flour
  14. Use 1/2 teaspoon baking powder
  15. Use 1/2 teaspoon salt
  16. Prepare confectioner's sugar for dusting
  17. You need For Garnish
  18. Provide fresh whole rasberries
  19. Take as needed dark and white chocolate shavings,
Instructions 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
  4. MAKE Rasberry Cake Roll
  5. Place rasberries in a food processor and puree
  6. Strain through a fine mesh strainer to extract juice
  7. Set juice aside
  8. 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
  9. Whisk flour, baking owner and salt in a bowl
  10. Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature
  11. 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
  12. Stir in flour, combining completely but not overmixing
  13. 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
  14. 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
  17. Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts
  18. After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel
  19. Carefully remove parchment paper
  21. Roll cake up in towel to cool completely on a rack
  22. Finish cake
  23. Whip White chocolte ganache
  24. Remive cold White chocolate from refrigerator and beat until light and fluffy
  25. Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling
  27. Roll cake up, using the towel to help and place seam side downon serving platter
  28. Cover with remaing whipped white chocolate ganache frosting
  29. Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing

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