Almond Raspberry Cream Roll

Step 1: Heat oven to 375F. Line a 15 x 10 jelly roll pan with foil or parchment. Grease heavily with shortening.

Step 2: Combine flour, baking powder, and salt. Put aside.

Step 3: Beat eggs on high speed until foamy (3-5 minutes).

Step 4: Gradually beat in granulated sugar.

Step 5: On low speed beat in water, 1/2 teaspoons vanilla, and almond extract.

Step 6: Gradually beat in flour mixture until smooth. Pour evenly into pan.

Step 7: Bake 12-15 minutes or until toothpick comes out clean.

Step 8: Meanwhile, sift powdered sugar onto a towel until evenly coated.

Step 9: When cake is done, IMMEDIATELY reverse pan onto towel. Peel off foil. Roll up cake and towel together from narrow end. Cool thoroughly on wire rack.

Step 10: Meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff.

Step 11: Finely chop 1 cup almonds and fold into half of the whipped cream.

Step 12: Reserve remaining whipped cream in refrigerator.

Step 13: Stir raspberry jam until smooth and spreadable.

Step 14: Unroll cooled cake. Spread on jam.

Step 15: Spread whipped cream/almond mixture on top of jam, leaving 1" border at one end.

Step 16: Carefully roll cake, starting from opposite end.

Step 17: Place on serving plate, seam-side down. Frost with remaining whipped cream. Decorate with remaining 1/4 cup almonds. Serve immediately or refrigerate.