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Hello everybody, I hope you are 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. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are 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.

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..

To get started with this recipe, we have to first 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 it.

The ingredients needed to make Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:

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

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

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.

So that’s going to wrap this up with this special food fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!