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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 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.

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

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

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

  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.
  3. .
  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.
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  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.
  20. .
  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.
  26. .
  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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