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Ingredient
Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting
Introduce
Chef :
fenwayFresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting
This cake roll is light and moist and delicately flavored with fresh rasberries. It's filled and frosted with a creamy whipped white chocolate ganache for a not to sweet fresh tasting cake
Ingredient
Food ration :
14 servingsCooking time :
60 mins
2 cups
heavy whipping cream
1 1/2 teaspoon
vanilla extract
1 pint
fresh rasberries
1/2 teaspoon
cream of tarter
1/4 cup
sour cream, at room tem8
1 1/2 cups
granulated sugar
1/2 teaspoon
pure rasberry extract
1 1/4 cup
cake flour
1/2 teaspoon
baking powder
1/2 teaspoon
salt
as needed
dark and white chocolate shavings,
Cooking instructions
* Step 1
Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator
* Step 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
* Step 3
* Step 4
MAKE Rasberry Cake Roll
* Step 5
Place rasberries in a food processor and puree
* Step 6
Strain through a fine mesh strainer to extract juice
* Step 7
Set juice aside
* Step 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
* Step 9
Whisk flour, baking owner and salt in a bowl
* Step 10
Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature
* Step 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
* Step 12
Stir in flour, combining completely but not overmixing
* Step 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
* Step 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
* Step 15
* Step 16
* Step 17
Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts
* Step 18
After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel
* Step 19
Carefully remove parchment paper
* Step 20
* Step 21
Roll cake up in towel to cool completely on a rack
* Step 22
Finish cake
* Step 23
Whip White chocolte ganache
* Step 24
Remive cold White chocolate from refrigerator and beat until light and fluffy
* Step 25
Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling
* Step 26
* Step 27
Roll cake up, using the towel to help and place seam side downon serving platter
* Step 28
Cover with remaing whipped white chocolate ganache frosting
* Step 29
Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing
* Step 30
* Step 31
Note: if there is a photo you can click to enlarge it
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