Raspberry Ganache Cake: A Step-by-Step Recipe
Raspberry ganache with white chocolate is a wonderful berry filling for today's incredibly popular macarons and homemade candies, as well as a dense, stable frosting for cakes. Today, we'll tell you how to make a delicious ganache with a vibrant raspberry flavor at home, and offer a simple step-by-step recipe that even a novice cook can replicate.
- Proteins: 2.4 g
- Fats: 36.8 g
- Carbohydrates: 18.4 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
Experienced confectioners use different types of ganache to decorate desserts:
- on whipped cream (very delicate, but not dense enough);
- in oil (dense, stable, but very high in calories);
- with cream and butter added (the best option, perfect for desserts, pastries and cakes);
- with the addition of wine.
This airy, whipped-up berry ganache with white chocolate is the perfect filling for macarons!
For preparation, it's important to use high-quality natural butter (without vegetable additives!), high-protein, 3.5% fat natural cream, and special confectionery chocolate callets. Instead of chocolate chips, you can use a classic bar of high-quality white chocolate without additives.
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Cream 35%100 G
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White chocolate (callets)225 G
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Glucose30 G
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Raspberry Ganache Cake: A Step-by-Step Recipe60 G
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Raspberry60 G
To begin, melt 225 grams of ready-made white callets in a double boiler or microwave in short bursts. We've previously covered how to melt chocolate at home in detail.
Mix the chocolate thoroughly, achieving a uniform consistency and preventing it from overheating.
In a saucepan with a thick bottom, combine 100 grams of heavy cream and 30 grams of glucose.
While vigorously stirring the chocolate mixture, slowly pour in the hot cream in a thin stream. Mix thoroughly until a smooth, shiny emulsion forms.
Add 60 grams of room temperature butter to the mixture.
Beat the mixture with a whisk until the butter is completely dissolved while maintaining a homogeneous base.
Add 60 grams of pureed raspberries, previously passed through a fine sieve to remove the seeds, to the mixture.
Continue whisking the cream for a short while until you get a fluffy, homogeneous mass.
The finished ganache must be covered with cling film and kept in the refrigerator to stabilize for at least 3 hours (ideally, this whipped chocolate-raspberry cream should be chilled for 24 hours).
Once the cream has stabilized, it's ready to use for decorating. Before using, remove the mixture from the refrigerator and beat the still-cold cream thoroughly with a mixer. As you beat, it will become even fluffier and lighter, as shown in the photo.
The finished raspberry ganache will be dense enough to fill macarons or candies, and elastic enough to decorate items such as birthday cakes, miniature cupcakes, or pastries.
Also see how to make an equally delicious blackcurrant ganache in white chocolate:
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