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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

Before you jump to Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons why this is so. The overall economy is impacted by the number of people who suffer from diseases such as hypertension, which is directly linked to poor eating habits. Although we’re incessantly being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by making some simple changes.

Initially, you will need to be very careful when you are shopping for food that you don’t automatically put things in your cart that you don’t want to eat. For example, did you ever think to check how much sugar and salt are in your preferred cereal? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. If this is not to your liking on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

Obviously, it’s not at all hard to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to fresh rasberry cake roll with whipped white chocolate ganache filling and frosting recipe. To make fresh rasberry cake roll with whipped white chocolate ganache filling and frosting you only need 19 ingredients and 31 steps. Here is how you do that.

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

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