Elegant rolled of raspberry white chocolate cake

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Elegant Rolled Raspberry White Chocolate Cake

Introduction

The rolled raspberry white chocolate cake is a show-stopping dessert, perfect for special occasions or a delightful indulgence. This combination of fluffy sponge, creamy white chocolate filling, and tart raspberry swirl strikes the ideal balance between sweetness and tanginess. Not only is it visually appealing, but it also satisfies the most discerning palates. This elegant dessert has a rich history in European patisserie and is a testament to culinary craftsmanship.

Ingredients

For the Sponge Cake:

4 large eggs (separated into yolks and whites)

¾ cup granulated sugar

1 tsp vanilla extract

¾ cup all-purpose flour (sifted)

¼ tsp salt

For the White Chocolate Filling:

1 cup white chocolate chips or chopped white chocolate

½ cup heavy cream

4 oz cream cheese (softened)

2 tbsp powdered sugar

1 tsp vanilla extract

For the Raspberry Swirl:

1 cup fresh or frozen raspberries

¼ cup granulated sugar

1 tsp lemon juice

For Decoration:

Powdered sugar (for dusting)

Fresh raspberries

Shaved white chocolate

Mint leaves

Instructions

Step 1: Prepare the Raspberry Swirl

  1. In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
  2. Cook until the raspberries break down, and the mixture thickens slightly (about 5 minutes).
  3. Strain the mixture to remove seeds and set it aside to cool.

Step 2: Make the Sponge Cake

  1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a mixing bowl, whisk egg yolks and half the sugar until pale and fluffy. Add vanilla extract and mix.
  3. In another bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture. Sift in the flour and salt, folding carefully to maintain the airiness.
  5. Spread the batter evenly onto the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  6. While the cake is still warm, roll it up with parchment paper and let it cool completely.

Step 3: Prepare the White Chocolate Filling

  1. Heat the heavy cream until warm but not boiling. Pour over the white chocolate and let it sit for 2 minutes.
  2. Stir until smooth, then allow it to cool.
  3. Beat the cream cheese, powdered sugar, and vanilla until creamy. Gradually add the white chocolate mixture and beat until smooth.

Step 4: Assemble the Cake

  1. Unroll the cooled sponge cake and spread a thin layer of the raspberry swirl over it.
  2. Spread the white chocolate filling evenly on top of the raspberry layer.
  3. Roll the cake back up tightly, using parchment paper to help maintain its shape. Refrigerate for at least 2 hours.

Step 5: Decorate

  1. Dust the cake with powdered sugar.
  2. Garnish with fresh raspberries, shaved white chocolate, and mint leaves.

History

The rolled cake, also known as a Swiss roll, originated in Europe in the 19th century and became a favorite among dessert lovers. The addition of white chocolate and raspberry adds a modern twist to the classic.

Benefits

Raspberries: Packed with antioxidants and vitamin C, promoting heart health and boosting immunity.

White Chocolate: Contains calcium and is a rich source of energy.

Eggs: High in protein and essential nutrients for muscle repair and overall health.

Formation

The elegant rolled structure requires patience and technique. Rolling the sponge while warm ensures it retains its flexibility, preventing cracks. The interplay of raspberry and white chocolate layers creates a striking visual appeal.

Nutrition (Per Slice)

Calories: 250

Protein: 5g

Carbohydrates: 30g

Fat: 12g

Fiber: 2g

Sugar: 20g

Conclusion

This rolled raspberry white chocolate cake is not just a dessert; it’s an experience. Its luxurious flavors and elegant presentation make it perfect for celebrations or a romantic treat.

Lovers of the Cake

This dessert is adored by those who appreciate a balance of flavors—sweetness from white chocolate, tang from raspberries, and the soft, spongy texture of the cake. Whether you’re a seasoned baker or a beginner, this cake is bound to win hearts.

Enjoy crafting this masterpiece and savor the compliments that follow!

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