Ingredients for Almond Raspberry Cream Roll
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- Water (not found in recipe)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons powdered sugar + additional for dusting
- 1 cup heavy cream
- Amaretto (not found in recipe)
- 1/4 cup slivered almonds
- 1/2 cup seedless raspberry jam
- 1/4 cup almond flour
- parchment paper
- clean kitchen towel
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How to Make Almond Raspberry Cream Roll
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
- In a separate bowl, whisk together the flour and almond flour.
- Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix.
- Spread the batter evenly onto the prepared baking sheet, forming a thin rectangle.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- While the cake is baking, prepare the raspberry cream filling:
- In a bowl, beat the heavy cream until soft peaks form.
- Gently fold in the raspberry preserves and powdered sugar.
- Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Starting from one short end, tightly roll the cake and the kitchen towel together.
- Let the cake cool completely.
- Unroll the cake and spread the raspberry cream evenly over the surface.
- Reroll the cake tightly.
- Dust with powdered sugar and sliced almonds before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
200g
Fat
74g
Carbs
22g
