Raspberry White Chocolate Roulade-Taste of heaven

Instructions

1. Preheat oven to 350˚F.
2. Line the bottom of an 16x11 baking sheet with parchment paper.
3. Mix 5 eggs for 1 minute using a stand mixer. (fitted with whisk attachment).
4. Gradually add 3/4 cup of sugar. Slowly. Beat eggs and sugar for about 6 minutes on high.
5. It will be thick and fluffy.
6. In another bowl whisk 3/4 cup all purpose flour and 1/2 tsp baking powder.
7. Next step is to sift into eggs and sugar 1/3 at a time.
8. Fold using spatula after each addition.(fold very carefully, you don't want to upset egg and sugar mixture.)
9. The whole idea is to create a light and airy batter.
10. One more time. Important!
11. Be sure that flour is mixed well into egg/sugar batter.
12. If you have all your ingredients mixed and happy together transfer batter to lined baking sheet and bake for 12 to 15 minutes.
13. You need to test to be sure it is baked.
14. When cake is baked, run a knife around edges of your cake to loosen from the pan.
15. Invert cake onto a clean kitchen towel, remove parchment paper and roll cake into the towel.
16. Let cool for about 60 minutes.
17. Unroll the cake. Spread the white raspberry chocolate filling using the metal spatula or knife.
18. Carefully roll up the filled cake as tightly as possible.
19. Optional: Cut each end of cake on the diagonal. Transfer the cake to a serving plate for decoration.
20. You can decorate with whip cream or chocolate.
21. STEP 2
22. Now let's make the White Chocolate Raspberry Cream
23. Ingredients:
24. Use 3/4 cup heavy cream and 2 and 1/2 cups of white chocolate chips
25. Use fresh raspberries-6oz or 170 gr Raspberries
26. Puree raspberries using food processor.
27. Pour the raspberry mixture through a fine sieve to get rid of seeds. Set aside.
28. Bring the heavy cream to a boil.
29. Pour over 2 and 1/2 cup of white chocolate.
30. Let sit for 5 min.
31. Then use the mixer and mix for about 3 minutes. It will be smooth.
32. Allow to cool for a few minutes (if it is not already) and add the raspberry juice.
33. Mix well.
34. Refrigerate until cold, at least 4 hours or overnight.