Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting. 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.
Here are some of my favorite cake recipes, to pair with this incredible filling This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! Whipped chocolate ganache frosting is an incredibly rich and decadent frosting that is a simple alternative to buttercream. Use whipped chocolate ganache frosting to frost cakes and cupcakes, fill whoopie pies, or even Whipped Chocolate Ganache Frosting Overview. 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 that.
Ingredients of Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting
- It’s of For Whipped White Chocolate Ganach Filling and Frosting.
- You need 2 cups of heavy whipping cream.
- You need 1 teaspoon of vanilla extract.
- It’s 12 ounces of good quality white chicolate bars, chopped. Don't use chips.
- Prepare of For Rasberry Cake Roll.
- Prepare 1 pint of fresh rasberries.
- You need 6 of large eggs.
- You need 1/2 teaspoon of cream of tarter.
- It’s 1/4 cup of sour cream, at room tem8.
- Prepare 1 1/2 cups of granulated sugar.
- Prepare 1 1/2 teaspoon of vanilla extract.
- It’s 1/2 teaspoon of pure rasberry extract.
- You need 1 1/4 cup of cake flour.
- You need 1/2 teaspoon of baking powder.
- You need 1/2 teaspoon of salt.
- Prepare of confectioner's sugar for dusting.
- It’s of For Garnish.
- You need of fresh whole rasberries.
- It’s as needed of dark and white chocolate shavings,.
Raspberry Ganache Whipped Ganache Ganache Frosting Icing Raspberry Filling For Cake Raspberry Cupcakes White Cupcakes. With layer upon layer of moist decadent cake, creamy cheesecakes, luscious chocolate, incredible icings and frostings, nuts and berries, we've got what. This recipe for Double Chocolate Layer Cake with Raspberry Filling is perfectly rich and delicious. Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh Use Room temperature ingredients, particularly room temperature eggs and butter in any recipe.
Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting step by step
- Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator.
- 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.
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- MAKE Rasberry Cake Roll.
- Place rasberries in a food processor and puree.
- Strain through a fine mesh strainer to extract juice.
- Set juice aside.
- 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.
- Whisk flour, baking owner and salt in a bowl.
- Have egg yolks in one large bowl and egg whites in another. Allow them to reach room temperature.
- 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.
- Stir in flour, combining completely but not overmixing.
- 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.
- 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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- Cool 5 minutes on rack in pan run a knife around all edges of pan to unstick any cake parts.
- After it cools 5 minutes invert onto confectioner's dusted clean kitchen towel.
- Carefully remove parchment paper.
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- Roll cake up in towel to cool completely on a rack.
- Finish cake.
- Whip White chocolte ganache.
- Remive cold White chocolate from refrigerator and beat until light and fluffy.
- Carefully unroll cake. Spread surface with some whipped white chocolate ganache filling.
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- Roll cake up, using the towel to help and place seam side downon serving platter.
- Cover with remaing whipped white chocolate ganache frosting.
- Garnish with the shaved chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing.
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The ingredients more easily whip and emulsify. Chocolate Raspberry Cake that's wonderfully rich, tender and moist with layers of luscious The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the Add final cake layer, cut side down. Chocolate Raspberry Cake – moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh. To make the filling simply whip the whipped cream and raspberry preserves together until fluffy. With a spatula smooth and spread the frosting on, then garnish with fresh raspberries and I made the raspberry whip cream filling and it huge hit!
