Best Cherry Almond Roll Recipes

CHERRY-ALMOND ANGEL ROLL

Steps:

• Preheat oven to 375 degrees. Line large sheet pan with a piece of parchment paper. Prepare cake mix according to package directions. Pour batter over parchment, spreading evenly. Sprinkle almonds evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove pan from oven.
• Sprinkle sugar over cake. Place an additional piece of parchment over cake. Invert cake over a cooling rack. Remove pan and bottom parchment from cake. Starting on short side, roll up cake in parchment, jelly-roll style. Cool completely.
• Unroll cake and spread with preserves. In large bowl, combine sour cream, whipped topping, almond extract and food coloring (If desired); mix well. Add pudding mix; whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes.

CHERRY-ALMOND ROLL

Steps:

• Cake: Put the egg yolks in a mixer bowl & the egg whites into a small container & set aside. In a small bowl, combine the flours & the baking powder. Set aside. Grease & flour a 10x15x1 inch jelly roll pan & preheat oven to 375 degrees.
• Beat egg yolks & almond extract on high speed until thick & bright yellow (this takes several minutes) & then very slowly begin adding in the 1/3 cup of sugar, beating til nearly dissolved. Beat in the strawberry jam. Transfer this mixture to a smaller bowl & set aside.
• Wash & dry the mixer bowl & wire whip thoroughly, to remove any yolk mixture, & then add the egg whites. Beat on medium speed until soft peaks form. Slowly add the 1/2 cup sugar & beat until stiff peaks form.
• Gently fold egg yolk mixture into beaten egg whites until almost combined & then sprinkle the flour mixture in & fold everything together. Try to keep as much volume as possible during this step.
• Lightly spread batter into prepared jelly roll pan, making sure to push it into the corners too.
• Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched.
• Remove from oven & gently loosen the edges of the cake from the pan.
• Lay out a large, clean kitchen towel & sprinkle the surface with powdered sugar. Quickly flip pan over onto powdered sugar & let cake fall out. Lightly dust the top with powdered sugar. From a short end, begin rolling both the cake & the towel into a log. Dusting additional powdered sugar on the underside of the towel as you go. Place rolled cake & towel on a wire rack to cool (45-60 minutes).
• Filling: Beat mascarpone cheese, cream cheese, butter & almond extract til combined. Begin adding powdered sugar, a cup at a time, until the mixture thickens but is still a spreading consistency.
• Stir in the chopped fresh cherries & a few drops of the red food coloring, if desired.
• Assembly: Unroll cake & spread filling to within one inch of the edges all the way around. Roll up cake & filling only this time, lay a medium piece (about 8") of waxed paper over the top of the roll & carefully wrap the roll in the paper. Transfer to a platter & place in the refrigerator for about an hour, turning the roll over at about 30 minutes to avoid a "flat area" from forming.
• When chilled, remove waxed paper & place roll seam side down on serving platter. Place 4 small dollops of whipped cream across the top of the roll & place one cherry on top of each dollop. Serve immediately or refrigerate until serving time.