ALMOND RASPBERRY CREAM ROLL
Make and share this Almond Raspberry Cream Roll recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
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