Almond Raspberry Cream Roll

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 15 mins
  • Servings: 8
  • About This Recipe

    “It’s a bit involved to make, but the end product is simply incredible. A very yummy dessert….”

    Ingredients

  • 3/4 cupflour
  • 1teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 3eggs
  • 1cupgranulated sugar
  • 1/3 cupwater
  • 1 1/2 teaspoonsvanilla, divided
  • 1teaspoonalmond extract
  • powdered sugar
  • 2cupsheavy cream
  • 3/4 cuppowdered sugar
  • 3tablespoons Amaretto or 3tablespoonsalmond extract
  • 1 1/4 cupsslivered almonds, lightly toasted
  • 2/3 cupseedless raspberry jam
  • Directions

  • Heat oven to 375 degrees.
  • Line a 15 x 10 jelly roll pan with foil or parchment.Grease heavily with shortening.
  • Combine flour, baking powder, and salt.Put aside.
  • Beat eggs on high speed until foamy (3-5 minutes).
  • Gradually beat in granulated sugar.
  • On low speed beat in water, 1/2 teaspoons vanilla, and almond extract.
  • Gradually beat in flour mixture until smooth.
  • Pour evenly into pan.
  • Bake 12-15 minutes or until toothpick comes out clean.
  • Meanwhile, sift powdered sugar onto a towel until evenly coated.
  • 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.
  • Meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff.
  • Finely chop 1 cup almonds and fold into half of the whipped cream.
  • Reserve remaining whipped cream in refrigerator.
  • Stir raspberry jam until smooth and spreadable.
  • Unroll cooled cake.Spread on jam.
  • Spread whipped cream/almond mixture on top of jam, leaving 1″ border at one end.
  • Carefully roll cake, starting from opposite end.
  • Place on serving plate, seam-side down.Frost with remaining whipped cream.Decorate with remaining 1/4 cup almonds.Serve immediately or refrigerate.
  • Reviews

  • “Yummy dessert. Impressive enough for company.I had expected this to be complicated, but it was about as easy as any two layer cake.I made a half size cake in a 11 X 7 brownie pan because we don’t eat many sweets these days.It was just right.I can’t believe no one has tried this since 2002!Thanks for posting, Kathy.”

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