Almond Raspberry Cream Roll
Created by KathyD on November 11, 2011
- Servings: 8
- Prep Time: 60m
- Cook Time: 45m
- Recipe #2359
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 1/2 teaspoons vanilla extract (divided)
- 1 teaspoon almond extract
- Powdered sugar
- 2 cups heavy cream
- 3/4 cup powdered sugar
- 3 tablespoons Amaretto (or almond extract)
- 1 1/4 cups slivered almonds (lightly toasted)
- 2/3 cup raspberry jam (seedless)
How to Make
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Step 1: Heat oven to 375F. Line a 15 x 10 jelly roll pan with foil or parchment. Grease heavily with shortening.
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Step 2: Combine flour, baking powder, and salt. Put aside.
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Step 3: Beat eggs on high speed until foamy (3-5 minutes).
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Step 4: Gradually beat in granulated sugar.
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Step 5: On low speed beat in water, 1/2 teaspoons vanilla, and almond extract.
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Step 6: Gradually beat in flour mixture until smooth. Pour evenly into pan.
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Step 7: Bake 12-15 minutes or until toothpick comes out clean.
How to Make
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Step 8: Meanwhile, sift powdered sugar onto a towel until evenly coated.
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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.
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Step 10: Meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff.
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Step 11: Finely chop 1 cup almonds and fold into half of the whipped cream.
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Step 12: Reserve remaining whipped cream in refrigerator.
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Step 13: Stir raspberry jam until smooth and spreadable.
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Step 14: Unroll cooled cake. Spread on jam.
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Step 15: Spread whipped cream/almond mixture on top of jam, leaving 1" border at one end.
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Step 16: Carefully roll cake, starting from opposite end.
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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.