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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something which I have loved my entire life.

To begin with this particular recipe, we must 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 cook it.

The ingredients needed to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:
  1. Prepare For Whipped White Chocolate Ganach Filling and Frosting
  2. Get heavy whipping cream
  3. Make ready vanilla extract
  4. Get good quality white chicolate bars, chopped. Don't use chips
  5. Get For Rasberry Cake Roll
  6. Make ready fresh rasberries
  7. Take large eggs
  8. Take cream of tarter
  9. Make ready sour cream, at room tem8
  10. Make ready granulated sugar
  11. Get vanilla extract
  12. Get pure rasberry extract
  13. Make ready cake flour
  14. Prepare baking powder
  15. Make ready salt
  16. Get confectioner's sugar for dusting
  17. Take For Garnish
  18. Take fresh whole rasberries
  19. Make ready 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
  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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