Recipe - White Chocolate-Raspberry Roulade

CAKE
6 Whole eggs
1 Egg yolk
One half cup Granulated sugar
One half teaspoon Almond extract
One half cup Allpurpose flour
One half cup Confectioners' sugar

FILLING
6 ounce White chocolate
2 cup Ricotta cheese
One half cup Heavy whipping cream
1 Orange; Zest of
1 teaspoon Vanilla extract
3 cup Fresh raspberries
TOPPING
12 ounce Bittersweet chocolate
1 One fourth cup Heavy whipping cream
4 ounce White chocolate

To prepare the cake, preheat the oven to 350ø. Spray a jellyroll pan with
vegetable oil cooking spray. Line the bottom of the pan with parchment
paper and spray the paper with cooking spray. Set aside.

Place 3 of the whole eggs in the bowl of a heavyduty electric mixer.
Separate the remaining 3 eggs, adding the yolks to the bowl with the whole
eggs and placing the whites in a separate bowl. Add the additional egg yolk
to the bowl with the whole eggs. Add the sugar and almond extract and whip
on high speed until the mixture is thickened and a lemonyellow color,
about 5 minutes. Remove the bowl from the mixer and gently fold in the
allpurpose flour, using large strokes. Place the bowl with the egg whites
on the mixer and whip on high speed until they hold a soft peak. Gently
fold the whites into the egg mixture and pour into the prepared pan. Place
the pan in the oven and bake for about 20 minutes, or until golden brown
and the cake springs back when lightly pressed with a fingertip. Remove the
cake from the oven and let cool for about 5 minutes.

Loosen the cake from the pan with a knife or spatula. Dust a clean kitchen
towel with the confectioners' sugar and invert the cake onto the towel.
Gently roll the cake into a log, using the kitchen towel to guide and
support it. The cake can be made ahead up to this point and kept overnight
covered in plastic wrap at room temperature.

To prepare the filling, melt the white chocolate slowly in the top of a
double boiler over gently simmering water. When the chocolate is melted,
fold it into the ricotta cheese. Add the orange zest and vanilla and fold
in the raspberries. Mix well. Unroll the cake and place it on a work
surface. Spread the filling evenly over the cake. Gently roll up the cake
jellyroll style and place it on a baking sheet lined with parchment paper.
Refrigerate the cake until ready to glaze.

To prepare the topping, place the bittersweet chocolate pieces in the bowl
of a food processor and process until the chocolate is finely chopped. Put
the cream in a small saucepan and heat just until it comes to a boil. With
the machine running, pour the hot cream into the food processor through the
feeder tube and process until very smooth. Allow the mixture to cool until
thick, 20 to 30 minutes. Meanwhile, melt the white chocolate in the top of
a double boiler over gently simmering water. Pour the chocolatecream
mixture over the cake. Drizzle with the melted white chocolate and
refrigerate, uncovered, until ready to serve.

To serve, slice with a serrated knife into One half to 1inch thick slices.

Converted by MC_Buster.

Per serving: 569 Calories (kcal); 45g Total Fat; (64% calories from fat);
13g Protein; 42g Carbohydrate; 180mg Cholesterol; 84mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; One half Fruit; 8 Fat; 1
One half Other Carbohydrates

Converted by MM_Buster v2.0n.