Almond Raspberry Cream Roll Recipe
🕒 Cook Time: 15 minutes
🕒 Prep Time: 1 hour
🕒 Total Time: 1 hour 15 minutes
🍽 Servings: 8
Description:
Indulge in the delightful flavors of this Almond Raspberry Cream Roll, a heavenly dessert that’s perfect for any occasion. With the sweetness of raspberries, the crunch of almonds, and the richness of cream, this roll will leave everyone craving for more!
Ingredients:
- 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup powdered sugar
- 1 cup heavy cream
- 2 tbsp amaretto
- 1 cup raspberries
- 1 1/4 cups almonds
Instructions:
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Prepare Oven: Preheat your oven to 375 degrees Fahrenheit.
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Prepare Pan: Line a 15 x 10 jelly roll pan with foil or parchment paper. Grease it heavily with shortening.
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Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt. Set aside.
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Beat Eggs: In a large mixing bowl, beat eggs on high speed until foamy, which usually takes about 3 to 5 minutes.
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Add Sugar: Gradually beat in granulated sugar until well combined.
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Incorporate Wet Ingredients: On low speed, beat in water, 1 1/2 teaspoons of vanilla extract, and almond extract until fully incorporated.
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Add Dry Ingredients: Gradually beat in the flour mixture until the batter is smooth and well combined.
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Bake: Pour the batter evenly into the prepared pan. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
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Prepare Towel: While the cake is baking, sift powdered sugar onto a clean towel until evenly coated.
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Roll Cake: Once the cake is done, immediately invert the pan onto the prepared towel. Peel off the foil and roll up the cake and towel together from the narrow end. Allow it to cool thoroughly on a wire rack.
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Whip Cream: In a separate bowl, whip heavy cream, 3/4 cup powdered sugar, remaining 1/2 teaspoon of vanilla extract, and amaretto until stiff peaks form.
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Add Almonds: Finely chop 1 cup of almonds and fold them into half of the whipped cream. Reserve the remaining whipped cream in the refrigerator.
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Prepare Raspberry Jam: Stir the raspberry jam until smooth and spreadable.
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Assemble Roll: Unroll the cooled cake and spread the raspberry jam evenly over the surface. Then, spread the whipped cream and almond mixture on top of the jam, leaving a 1-inch border at one end.
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Roll Up Cake: Carefully roll up the cake, starting from the opposite end of the border. Place it on a serving plate with the seam-side down.
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Frost: Frost the roll with the remaining whipped cream and decorate it with the reserved 1/4 cup of almonds.
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Serve: Serve the Almond Raspberry Cream Roll immediately, or refrigerate it until ready to serve.
Nutritional Information per Serving:
- Calories: 591.8
- Fat Content: 32.6g
- Saturated Fat Content: 15g
- Cholesterol Content: 160.8mg
- Sodium Content: 176.3mg
- Carbohydrate Content: 69g
- Fiber Content: 2.6g
- Sugar Content: 50.1g
- Protein Content: 8.5g
Indulge in the luscious flavors of this Almond Raspberry Cream Roll, and delight your taste buds with every bite!
