Step-by-Step Guide to Make Award-winning Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, fresh rasberry cake roll with whipped white chocolate ganache filling and frosting. It is one of my favorites. For mine, I’m gonna make it a little 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 favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. 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:

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